4 (6-ounce) boneless and skinless lake whitefish fillets
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 teaspoon dried thyme
2 shallots, chopped
4 garlic cloves, chopped
1 cup chopped ripe tomatoes
2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
1/4 teaspoon sea salt
1/4 teaspoon fresh black pepper
- Season whitefish fillets with salt and pepper. In large skillet, heat olive oil over medium-high heat. Add fish and cook on both sides until light golden, about 6-8 minutes total. Remove from heat and set aside, in warm oven or covered with foil.
- Turn heat to medium-low and add butter to skillet. When hot, add thyme, shallots, and garlic; sauté 30 seconds, until fragrant. Add tomatoes, fresh basil, and sugar; bring to a simmer and cook until sauce thickens, 1-2 minutes total. Season with salt and pepper and serve atop warm fish fillets.
Courtesy of Shedd Aquarium’s Right Bite Program