Pan Poached Rockfish with Preserved Limes

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Intense zest in a jar

Preserved lemons are popular in North African cuisine. Limes and lemons can be preserved in late winter, when citrus fruit are at their peak. Packed in olive oil and turmeric, the rind and flavored olive oil are a wonderful addition to any fish dish. Preserved lemons can be bought at specialty food stores year round. There will be a recipe for preserved limes and lemons at Splendid Market come winter, until then, fresh zest or store bought will work fine.

Ingredients

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

Preparation

Pour olive oil in pan, lie fillets, skin side down on oil. Sprinkle with salt and pepper to taste.
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.