Ginger Fish Fillets
1 lb. fish fillets (mahi mahi or similar)
2 T. flour
½ t. fresh ginger
1 garlic clove, pressed
¼ c. OLIVE MILL extra virgin olive oil
2 T. OLIVE MILL Traditional balsamic
2 T. dry sherry
¾ c. chicken or vegetable broth
2 scallions, chopped
Dredge fillets in flour. Stir fry ginger and garlic in oil in skillet over medium heat for 3 minutes. When garlic is lightly browned, add fish and sauté for 3 minutes a side. Combine balsamic, sherry and broth. Pour over fish. Cover and cook over moderate heat for 10 minutes. Add scallions and cook, uncovered for 5 more minutes until flaky.
