2 rockfish fillets, skin on
2 slices preserved lime, thinly sliced (or the zest of one fresh lime)
2 tablespoons olive oil from preserved limes (or unflavored olive oil)
1 tomato, coarsely chopped
1 cup white wine or vermouth
1 lime — 1/2 juiced, 1/2 cut into slices.
Salt and pepper
Put pan on burner set at medium high heat. Allow to cook until skin is sizzling for about 3 minutes.
Remove the fruit part of the lime and discard. Thinly slice the rind.
Sprinkle lime rind slices or zest on top of fish. Scatter chopped tomato on top of fish.
Pour wine or vermouth in pan.
Cover pan. Allow to cook until done – about 5 minutes, but it will vary depending on thickness of fish.
When done, remove fillets from pan. Turn up heat and reduce sauce to about ½.
Squeeze lime juice over fish, spoon sauce over fish.