FISH OR MEAT SAUT'E WITH THYME GARLIC SAUCE by chef DAN

SERVES 2
INGREDIENTS:
2 FISH STEAKS, SALMON, HALIBUT, OR ANY MEAT STEAK
1 TABLESPOON OLIVE OIL
1 GARLIC CLOVE, THINLY SLICED
SALT AND PEPPER
ZEST FROM ONE ORANGE
DIPPING SAUCE TO FOLLOW
DIRECTIONS:
1. HEAT THE OIL IN A KILLET OVER MEDIUM-HIGH HEAT. SEASON BOTH SIDES OF THE STEAKS WITH SALT AND PEPPER.
2. SEAR EACH SIDE FOR ABOUT 1 MINUTE.
3. SPRINKLE THE GARLIC AND ORANGE ZEST AROUND THE FISH.
4. TURN HEAT TO MEDIUM-LOW, COVER AND COOK FOR 5-6 MINUTES. TURNING THE STEAKS ONCE MIDWAY THROUGH.
5. REMOVE TO PLATES AND SCRAPE THE PAN JUICES OVER THE STEAKS AND SET OUT THE DIPPING SAUCE.
DIPPING SAUCE:
1. 2 TEASPOONS, EITHER FRESH THYME BASIL, ROSEMARSY OR OREGANO. YOUR CHOISE.
2. 1 GARLIC, CRUSHED.
3. 1/4 CUP OLIVE OIL.
4. ZEST OF 1/2 AN ORANGE.
5. SALT AND PEPPER TO TASTE.
6. IN A SKILLET HEAT MIXTURE UNTIL NICE AND HOT A COUPLE OF MINUTES. AND THIS IS YOUR DIPPING SAUCE. CAN BE USED FOR SEVERAL TYPES OF FOOD, BAKED POTATO, POPCORN, FRESH VEGTABLES, ECT.
                ENJOY DAN:                                  hallelujah