Orange Scented Seafood Sauté with Thyme Garlic Dipping Oil Print Email

two 6- to 8-ounces wild salmon steaks cut about an inch thick, or other fish
Good-tasting extra-virgin olive oil
Salt and fresh ground black pepper
1 large garlic clove, thin sliced
Shredded zest of half a large orange

Rinse the fish and pat it dry. Examine the steaks for any bones and remove them.

Lightly film a slant-sided 12-inch skillet with the oil, and heat it over medium-high heat. Season the fish on both sides with the salt and pepper. Slip them into the skillet, and sear for 1 minute. Turn the fish with a metal spatula, taking care not to break it, and sear for 1 minute on the other side.

Sprinkle the garlic slices and orange zest around the fish. Turn the heat to medium low, cover the skillet and cook for 6 to 7 minutes, turning the steaks midway through cooking and bathing the pieces with the garlic and orange. Fish is done when the flesh is just firm when pressed. It should be barely opaque near the center.

Remove the fish to dinner plates, let stand about 5 minutes, scrape the pan juices over the pieces and set out the dipping oil in small bowls. Lynne Rossetto Kasper - The Splendid Table

60 Second Thyme Garlic Dipping Oil

Makes 1/4 cup to 1/3 cup, enough for 2
This sauce must be used fresh, don't store it for later. Spoon it into baked potatoes, over raw or cooked vegetables and all kinds of seafood. And, dare I say popcorn goes through a paradigm shift with thyme-garlic oil?

2 teaspoons fresh thyme leaves (6 long sprigs more or less)
1 clove garlic, crushed
Salt and fresh-ground black pepper to taste
1/4 to 1/3 cup good tasting extra-virgin olive oil

Put everything in a small, microwave-safe serving bowl. Cover with a paper towel and microwave on high 1 minute. Let cool for a moment, then set out on the table, or use the oil to sauce other dishes.

Basil-Onion Dipping Oil
Substitute 5 to 6 torn basil leaves for the thyme and a tablespoon of chopped onion for the garlic.

Bay-Orange Dipping Oil
Instead of the thyme, use 2 fresh bay leaves, the shredded zest of a quarter of an orange, and keep the garlic and oil.

Oregano-Lemon-Garlic Dipping Oil
Substitute 1/2 teaspoon dry oregano for the thyme, keep the garlic, and add a few strips of lemon peel. After cooking, squeeze a little lemon juice into the oil. Lamb, salads, feta cheese, and grilled vegetables marry beautifully with this oil.

Black Pepper-Lemon Dipping Oil
Let 1/4 teaspoon fresh-ground black pepper stand in for the thyme, along with the grated zest of 1/8 of a lemon.

Cumin-Paprika Dipping Oil
Let 1/2 to 1 teaspoon ground cumin and 1 teaspoon sweet or hot paprika stand in for the thyme and garlic.