Fish Fillets with Sherry Vinegar and Herbs

Serve this dish with vegetables of your choice.

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Yield: 4 Servings

Ingredients:
4 (6-8 ounces each) fillets firm fish (salmon, tuna, halibut, red snapper, sea bass)
2-4 teaspoons olive oil
3 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons mixed chopped fresh parsley, chives and chervil
Salt and pepper to taste

Directions:

1. Season the fillets on both sides with salt and pepper.

2. Heat olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan. Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time, and transfer them to hot plates or a platter.

3. Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs. Bring sauce to rapid boil and season with salt and pepper to taste. Spoon boiling sauce over fish and serve immediately.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!