- In a glass casserole dish large enough to hold the fish, place the garlic, thyme, oil, sea salt, and pepper; mix well. Place the fish on top and turn to coat on both sides. Marinate the fish, covered, for 2 hours, turning the pieces occasionally.
- Heat a cast-iron skillet until very hot. Add the fish and cook over high heat about 2 1/2 minutes on each side.
- Sprinkle the basil on top and serve the fish immediately.
- This recipe yields 4 servings.
- Comments: While fish has become prohibitively expensive in Italy, it remains a very popular item in the markets and on most restaurant menus. Tuna, swordfish, and salmon are particularly good choices for this easy preparation -- and one that you can get ready the night before. A hot cast-iron skillet cooks the fish best; if you do not have one, cook the fish on a hot grill.
Notes:
Recipe from "Nella Cucina" by Mary A. Esposito, (Morrow Cookbooks, 1993) |
