Amberjack with Sorrel and Red Bell Peppers
2007-05-05 Chris Shenton
Serves 2

Based on Mario Batali's Amberjack with Radishes and Basil:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17401,00.html

We didn't have either of these fresh in our garden so we substituted.
The Sorrel leaves are of course much larger than Basil leaves but they
cook down and provide a lemon accent.  The red bell peppers should
provide some of the crunch and contrasting color like radish.

3	tbs	extra-virgin Olive Oil
1	pound	Amberjack, cleaned, skinned, cut into two fillets
1/2		Red Bell Pepper, sliced thinly
1/2	tsp	Lemon Zest
1/8	cup	White Wine
2	leaves 	Fresh Sorrel, torn (these are much large
1	bunch	Parsley, chopped to yield 1/8 cup
		Salt
		Black Pepper, freshly ground

In a 12 saute pan, heat the Olive Oil over medium heat until just smoking.
Season both sides of the Amberjack fillets with salt and pepper.
Add fillets to pan and cook on one side for about 3 minutes.
Turn fillets over when browned and add Pepper slices and lemon Zest.
Cook for 1 minute and add White Wine and Sorrel.
When Wine has evaporated, add Parsley and season to taste.
Serve immediately.