Ingredients
- 1 Tablespoon 1 Tablespoon olive oil
- 1 Tablespoon 1 Tablespoon shallot, minced
- 1 clove 1 clove minced fresh garlic
- Water, for poaching
- 1/2 cup 1/2 cup white wine Sauvignon Blanc or Chardonnay
- 1/4 teaspoon 1/4 teaspoon sea salt
- 1/8 teaspoon 1/8 teaspoon white pepper
- 4 4 Alaska Salmon or whitefish portions 4 to 6 oz. each, fresh, thawed or frozen
- 1 teaspoon 1 teaspoon dry Italian seasoning or Herbs de Provence
- 2 Tablespoons 2 Tablespoons butter
- 1 teaspoon 1 teaspoon fresh lemon juice
Servings:
Units:
Instructions
- Rinse any ice glaze from frozen Alaska seafood under cold water; set aside.
- Heat a 12-inch skillet over medium heat for one minute. Add the oil and swirl the pan to coat evenly. Add the shallot and garlic and saut
- for 30 seconds. Remove the pan from the heat. Place seafood in pan, skin side down. Add water to the pan until it reaches half way up the
- side of the fillets. Add the wine, salt and pepper. Return the pan to medium-high heat until it begins to simmer. Cover pan tightly and
- reduce heat to low; liquid should simmer, not boil. Cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off
- heat and let seafood rest in liquid for 5 minutes. Remove seafood to a plate/platter and keep warm.
- Create a quick reduction sauce with the remaining steaming liquid by returning pan to high heat. Reduce liquid by 75%. Reduce heat to low
- and add the butter, herbs and lemon juice. Whisk until butter melts and sauce thickens, about 1 minute. To serve, drizzle fillets with
- sauce.
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