Pan-Seared Kingklip In White Wine Tomato Basil Sauce
Author: Marthinus Strydom
Category: Seafood
Indulge in the exquisite flavors of Pan-Seared Kingklip In White Wine Tomato Basil Sauce, where succulent Kingklip fillets are expertly seared and bathed in a luscious sauce crafted from white wine, ripe tomatoes, and fragrant basil leaves, creating a gourmet dining experience like no other.
Method
- Heat oil in a large non-stick pan over medium heat.
- Add finely chopped chili and garlic, and sauté for 1 minute or until fragrant.
- Add Rosa tomatoes and cook, stirring occasionally, until they are soft but blistered and still hold their shape; this should take approximately 10 minutes.
- Pour in the white wine, stir, and allow it to come to a light simmer.
- Stir in the basil, lemon juice, lemon zest, and salt and pepper to taste, and cook for an additional 3 minutes. Then, set aside.
- Heat oil and butter in a large non-stick pan over medium heat.
- Season the fish with salt and pepper.
- Place the Kingklip in the hot oil/butter and cook until it turns golden brown and cooked through. It will be ready when the fish starts to flake. Make sure you get a good sear on the fish.
- Serve the Pan-Seared Kingklip drizzled with White Wine Tomato Basil Sauce on a bed of salad.
For the Kingklip
2 tbsp
(6 Teaspoons)
olive oil
2 kingklip fillets
salt & pepper
1 tbsp
(3 Teaspoons)
butter
For the Sauce
2 tbsp
(6 Teaspoons)
olive oil
0.25 tsp chopped chili
1 cup
(48 Teaspoons)
large garlic cloves – finely chopped cherry/ rosa tomatoes – halved
0.25 cup
(12 Teaspoons)
dry white wine
0.50 cup
(24 Teaspoons)
fresh basil – finely chopped
2 tbsp
(6 Teaspoons)
fresh lemon juice
0.50 tsp fresh lemon zest
salt & pepper to taste