This is an easy lunch I made for a lazy
Saturday. Good for two. A nice last hurrah at the end of summer.
2 Tilapia fillets
1 cup dry white wine
1 tsp cracked black pepper
1 tsp oil oil
Zest of 1 lemon
1 clove garlic, minced
½ pound of linguine
Sea salt to taste
Boil the linguine until al dente, reserving a ½ cup of
the cooking water. Divide pasta onto
two plates. Meanwhile, combine the fish, oil, wine,
pepper, zest and garlic and sauté on medium until the fish is fully cooked,
about 7 minutes. Remove fillets and set
on pasta. Add he smallest possible crumbling of sea salt. I recomend pink. Add reserved pasta water to the
pan juices and bring to boil. Reduce by ½
or for about 2 minutes. (If there is not
enough juice remaining in the pan after you take the fish out, add more wine
until there is about a 1/3 of a cup prior to adding the pasta water.) Drizzle reduction over fish and pasta, and
then serve. I serve it with more wine, because
that’s just the way I roll.
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