The ocean calls out to me again with a recipe dedicated to my grandfather. A fine French chef in his own right that adored the gifts of the sea. Succulent and savory, I know you would approve. This one is for you Pépère…..
One fillet (appx. 3/4 lb) of a thick cut fish such as hake, cod or sea bass.
1 cup of diced shallots
1 cup of diced sweet orange pepper
6 key limes or two regular limes
Extra virgin olive oil
1/2 cup of dry French white wine such as Sauvignon blanc, Pinot gris or Chardonnay.
Fresh ground pepper