Pan Poached Rockfish With Preserved Limes

• 2 rockfish fillets skin on
• 2 slices lime preserved, thinly sliced, or the zest of one fresh lime
• 2 tablespoons olive oil from preserved limes, or plain olive oil
• 1 tomato coarsely chopped
• 1 cup white wine or vermouth
• 1 lime 1/2 juiced, 1/2 cut into slices.
• salt
• pepper

1. Pour olive oil in pan, lie fillets, skin side down on oil. Sprinkle with salt and pepper to taste.
2. Put pan on burner set at medium high heat. Allow to cook until skin is sizzling for about 3 minutes.
3. Remove the fruit part of the lime and discard. Thinly slice the rind.
4. Sprinkle lime rind slices or zest on top of fish. Scatter chopped tomato on top of fish.
5. Pour wine or vermouth in pan.
6. Cover pan. Allow to cook until done - about 5 minutes, but it will vary depending on thickness of fish.
7. When done, remove fillets from pan. Turn up heat and reduce sauce to about 1/2.
8. Squeeze lime juice over fish, spoon sauce over fish. Serve with fresh lime slices.

rockfish, lime preserved, olive oil, tomato, white wine, lime, salt, pepper

Taken from www.yummly.com/recipe/Pan-Poached-Rockfish-With-Preserved-Limes-1665591 (may not work)