Pan-Steamed Lingcod Marseilles
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
- 4 Vital Choice lingcod portions (4 to 6 ounces each), thawed
- 1 tablespoon Vital Choice extra-virgin olive oil
- 1 tablespoon shallot, minced
- 1 clove garlic, minced
- Water, for poaching (about 1 cup)
- 1/2 cup white wine (Sauvignon Blanc or Chardonnay)
- 1/4 teaspoon sea salt
- 1/8 teaspoon white pepper
- 1/2 to 1 teaspoon dried Italian seasoning or Herbs de Provence
- 2 tablespoons butter
- 1 teaspoon fresh lemon juice
- Heat a very large skillet (10 to 12-inches, depending on size of fillets) over medium heat for one minute. Add the oil and swirl the pan to coat evenly. Add shallot and garlic; sauté for 30 seconds.
- Remove the pan from 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 2 minutes. 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 steamy liquid by returning pan to medium-high heat. Reduce liquid by at least half, about 3 to 5 minutes.
- 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.