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Add a photoServings: 8
Ingredients
- 1/4 c. white wine vinegar
- 4 x garlic cloves chopped
- 2 Tbsp. minced fresh oregano
- 2 Tbsp. minced fresh thyme
- 3/4 tsp grnd cumin
- 2 x bay leaves finely crumbled
- 2 lb skinless halibut fillet cut into 1" pcs Extra virgin olive oil for frying
- 1/2 c. all-purpose flour Salt to taste Freshly-grnd black pepper to taste Lemon wedges for serving
Directions
- Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add in fish and toss to coat. Let stand at room temperature 1 hour or possibly cover and chill up to 4 hrs.
- Heat sufficient oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess.
- Working in batches, fry fish till cooked through and brown all over, turning occasionally with tongs, about 6 min per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper.
- Transfer to platter. Serve hot or possibly at room temperature with lemon wedges.
- This recipe yields 8 servings.
- Comments: Generally this dish is served in Andalusia as part of a mixed fish fry, but it's wonderful on its own. The marinade makes the fish flavorful and succulent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 132 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.73g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 63mg | 3% |
| Potassium 537mg | 15% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.05g | 0% |
| Protein 23.82g | 38% |
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