1 TBSP butter
1 tsp paprika
1 red bell pepper, finely diced
4 garlic cloves; 1 halved and the rest diced
1 tsp fennel
1 tsp tarragon leaves
3/4 cup white wine; Riesling is preferred
1 tsp salt
1 TBSP of lemon rind; slice lemon for garnish, if desired
- Rub fish with the garlic clove halves and butter.
- Using mortar and pestle, grind garlic, diced red pepper, spices, and herbs. Add a tiny splash of olive oil and continue grinding.
- Create a slit to add a tablespoon of grinded sauce on the fish.
- On a skillet, add little oil and fry some garlic until fragrant. Add the sauce and white wine. Simmer over medium-high heat until half of it is evaporated.
- Broil it on one side for 3 to 4 minutes; flip over and broil for 3 minutes. Do not over-cook the fish; the texture would get rubbery. It is cooked when it flakes easily with a fork.
The sauce was light and good; the fish had a very sweet fresh taste to it. If it’s an expensive fish, you might want to stay away from heavy marinades like soy sauce and teriyaki sauce. Why not taste the fish, rather than the sauce itself? Enjoy! 🙂