Sauteed Fish with Garlic, Rosemary and Chili Pepper

Sauteed Fish with Garlic, Rosemary and Chili Pepper
Sauteed Fish with Garlic, Rosemary and Chili Pepper

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds monkfish, swordfish or tuna fillets -- cut diagonally into slices

  • salt and pepper

  • 1/4

    cup olive oil

  • 1

    tablespoon red pepper flakes

  • 2

    tablespoons fresh rosemary -- chopped

  • 1

    tablespoon garlic -- finely minced

  • 1

    cup dry white wine

Directions

Sprinkle fish with salt & pepper. In a large saute pan over medium-high heat, warm the olive oil. Working in batches, add the fish and saute on both sides, turning once, until golden brown and almost cooked through, about 3 minutes on each side. (If using tuna fillets, they may be cooked less, to your taste.) Transfer the fish to a warmed platter. Reduce the heat to medium and stir in the red pepper flakes, rosemary, garlic and wine. Simmer, uncovered, until the wine is reduced by half and becomes somewhat syrupy, about 5 minutes. Return the fish to the pan for 1 or 2 minutes to coat it with the sauce, then serve at once. - - - - - - - - - - - - - - - - - - Serving Ideas : serve with small pasta and broccoli NOTES : use a little less of the red pepper flakes if needed. Excellent dish for company.

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