Ingredients
1 clove | Garlic, peeled |
1 handful | Marjoram, or oregano leaves |
1 pinch | Sea salt |
½ | Lemons, juice only |
¼ cup | Extra virgin olive oil |
1 knob | Butter |
4 | Fish steaks, boneless, at least 3cm thich, such as hapuka o kingfish |
1 serving | Ground white pepper |
Directions
- Pound the garlic with the sweet marjoram and sea salt in a mortar until you have a paste. Failing that, crush the garlic and chop the sweet marjoram or use a mini prep.
- Whisk in the lemon juice and olive oil. Taste for seasoning, adjusting with more salt if too tart. Place in a small serving bowl.
- Heat a large frying pan over medium-high heat and add a good knob of butter. When it sizzles, add the fish steaks and quickly brown on both sides. Lower the heat to medium and cook the fish for a further 3-4 minutes. Timing will depend on thickness of the fish but is better to slightly undercook than overcook. Remember the fish keeps on cooking once removed from the heat. Season fish with salt and freshly ground white pepper.
- Serve fish steaks with the salmoriglio, new potatoes and a green salad.
See another one of Kathy's dinner recipes