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http://www.lidiasitaly.com/index2.htm
Fillet of Red Snapper with Fresh Thyme
There’s no point in straining for an Italian rendering of the name if
this dish; my first language has no word for red snapper, which
doesn’t swim in Italian waters, and everybody knows that fillet and
filleto denote a boned piece of fish. This is an excellent example of
an old culinary truism: One simple primary flavor paired with one
distinctive complementary ingredient makes a good dish. In this
recipe, the intensity of the thyme and simplicity of the red snapper
are all you should be conscious of, with the remaining ingredients
playing subsidiary roles. I don’t like too many herbs and spices in a
dish. They create confusion.
Ingredients:
Salt to taste
Flour for dredging
2 pounds (4 pieces) red snapper fillets
4 tablespoons vegetable oil
4 cloves garlic, crushed
½ cup white wine
6 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 cup fish stock
Freshly ground pepper to taste
Salt and lightly flour the snapper fillets, shaking off excess flour.
In a large non-reactive skillet, heat the vegetable oil over
moderately high heat. Add the garlic. In two batches, lightly brown
the fish fillets on both sides, about 1 minute for each side, remove
and pat dry with paper towels, and reserve.
Clean any excess oil and any burned particles from the skillet, and
add all the remaining ingredients except the reserved fillets, bring
to a boil, and cook until thickened, about 7 minutes.
Return the fillets to the sauce and cook just long enough to allow the
sauce to flavor the fish, about 1-2 minutes. Remove the garlic and
serve the fish immediately.