6 Tbl olive oil
4 fish fillets, cleaned, skinned (Mahi-Mahi, Mullet, Tilefish, Grouper or Shark)
4 radishes sliced thinly
1 tsp lemon zest (use organic lemons)
1/4 cup white wine
4 fresh basil leaves torn
1/4 cup chopped flat-leaf parsley
Sea salt to taste
Freshly ground black pepper to taste.
In a 12- to 14-inch saute pan, heat the olive oil over medium heat until just smoking.
Season both sides of the 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 radish slices and lemon zest. Cook for 1 minute and add white wine.
When wine has evaporated, add fresh basil, and season, to taste. Serve immediately.
This recipe yields 4 servings.