Seared Fish Fillets with Sweet Garlic, Prunes and Pecans

1. 1

   Chop the garlic into small bits; do not mince.

2. 2

   Place in a 9-inch nonstick skillet with the chile ancho and olive oil.

3. 3

   Set over low heat and cook, stirring often, until garlic is very tender and just beginning to brown, about 25 minutes.

4. 4

   Add the wine, 1/2 teaspoon of salt, scallions and half of the prunes.

5. 5

   Raise the heat to medium and simmer until the wine has evaporated and the mixture starts to sizzle, approximately 7 to 10 minutes.

6. 6

   Add the pecans and the remaining prunes, and stir until the pecans smell toasted, about 5 minutes.

7. 7

   Scrape the garlic mixture into a bowl, and wash and dry the skillet.

8. 8

   Set over medum-high heat and spoon in a couple of tablespoons of the oil from the garlic mixture.

9. 9

   Season the fish with salt and pepper to taste and place in the skillet.

10. 10

    Let brown on 1 side for 2 to 3 minutes; turn and finish cooking on the other side, about 3 minutes longer.

11. 11

    Add the garlic mixture to the pan and let heat through.

12. 12

    Place 1 fillet on each of 4 plates.

13. 13

    With a slotted spoon, spoon the garlic mixture over the fish and serve immediately.

* Per serving · 4 servings · Values may vary.