Amberjack With Radishes And Basil Recipe

• 6 Tbsp. extra-virgin extra virgin olive oil
• 4 x amberjack fillets cleaned, skinned
• 4 x radishes sliced thinly
• 2 x lemon leaves torn (or possibly 1 tspn lemon zest)
• 1/4 c. white wine
• 4 x fresh basil leaves torn
• 1/4 c. minced flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste

1. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over medium heat till just smoking.
2. Season both sides of the fillets with salt and pepper.
3. Add in fillets to pan and cook on one side for about 3 min.
4. Turn fillets over when browned and add in radish slices and lemon leaves (or possibly zest).
5. Cook for 1 minute and add in white wine.
6. When wine has evaporated, add in fresh basil, and season, to taste.
7. Serve immediately.
8. This recipe yields 4 servings.

extravirgin extra virgin olive oil, amberjack, lemon, white wine, fresh basil, flatleaf parsley salt

Taken from cookeatshare.com/recipes/amberjack-with-radishes-and-basil-64601 (may not work)