Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1/3 teaspoon powdered ginger
• 1/4 teaspoon powdered saffron
• 4 fish steaks or filletsyou can use haddock, cod, turbot, hake, catfish, or salmon
• Salt and pepper
• 1/21 preserved lemon (page 459), rinsed and cut into small pieces
• 12 green olives
• 2 tablespoons capers, soaked to remove their excess salt or vinegar (optional)
• 3 tablespoons chopped cilantro

1. Heat the butter with the oil in a large skillet and stir in the ginger and saffron.
2. Put in the fish.
3. Sprinkle with salt and pepper and add the preserved lemon, green olives, capers, and cilantro.
4. Cook at a high temperature very briefly first, to seal the fish, then lower the heat to finish the cooking until done to your liking, turning the fish over once.
5. Fillets take 36 minutes, steaks about 68.
6. The fish should flake but still be a little underdone.

butter, extravirgin olive oil, powdered ginger, powdered saffron, fish, salt, lemon, green olives, capers, cilantro

Taken from www.epicurious.com/recipes/food/views/pan-cooked-fish-with-preserved-lemon-green-olives-and-capers-373335 (may not work)