Rachael Ray Every Day

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Credit: Photography by Misha Gravenor

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the EVOO, garlic and a pinch each salt and pepper; let steep for 30 minutes. Strain the oil; discard the garlic. in a small bowl, whisk together 1 cup of the garlic oil, the lemon juice, parsley and mint; season with salt and pepper.

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  • Preheat a large cast-iron or nonstick skillet over medium-high heat. Place the fish fillets in a shallow dish in a single layer. Sprinkle with 2 tsp. salt and drizzle with the remaining 1/2 cup garlic oil, turning the fillets gently to coat.

  • Working in batches if necessary to avoid overcrowding, add the fish, flesh side down, to the hot skillet. Cook, turning once, until the fish is just opaque in the center, 6 to 8 minutes, depending on the thickness of the fish. Transfer to a plate.

  • Spoon a little of the sauce over each fillet. Set the rest of the sauce on the table for passing.

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