Braised Tilefish with Tomato Broth, Fennel and Zucchini
From the Miami hot spot Michael's Genuine Food & Drink
Place a 10 inch skillet over high heat. When the pan is hot, add the tomato, zucchini and onions, salt and 2 ounces of olive oil. Let sit for one minute to sweat the vegetables then add 1 cup of water and bring to a boil. Reduce to a summer and add the fish. Let cook 4-5 minutes, or until the fish loses transparency. Finish with two ounces of olive oil.
In a medium mixing bowl combine the remaining vegetables, olive oil and lemon juice and combine.
Serve the fish hot with a few spoonfuls of broth and the warm vegetables. Garnish with the salad. Add the pinch of pepper and serve.