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Recipe by: soo
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See below ingredients and instructions of the recipe
4 tb Extra-virgin olive oil -whole)
2 (8 oz) sea bass fillets or 3 tb Fresh lemon juice
-tuna steaks (1 inch thick) Chopped fresh chives or
12 Large garlic cloves, sliced -green onion tops
8 Fresh thyme sprigs (left
Heat 2 tablespoons oil in heavy large non-stick skillet over
medium-high heat. Season fish with salt and pepper. Add to skillet
and saute until just cooked through, turning occasionally, about 8
minutes. Transfer fish to plates. Reduce heat to medium-low. Add
remaining 2 tablespoons oil, garlic and thyme and cook until garlic
is golden brown, stirring occasionally, about 4 minutes. Add lemon
juice and simmer until liquid thickens slightly, about 1 minute.
Season to taste with salt. Spoon sauce, garlic and thyme over fish.
Sprinkle with chives and serve.
From the Languedoc-Roussilon region of France. Bon Appetit/May 94
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The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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