| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 6 | Servings | |
INGREDIENTS
| 6 | Fillets-Roughy, Trout, Sole | |
| 1/2 | c | Flour |
| 1/4 | c | Extra Virgin Olive Oil |
| 1 | ts | Capers, drained |
| 12 | Pitted kalamata olives, halved | |
| 12 | Sun-dried Tomatoes, drained, cut up (olive oil packed) | |
| 1 | c | (28 oz) Cut Tomatoes w/Basil |
| 1/3 | c | Chopped Parsley |
| Salt and pepper |
INSTRUCTIONS
FOR THE SAUCE Sprinkle fish lightly with salt and pepper and coat with flour. Preheat oil in large pan over medium heat. Add fish and cook for 1 1/2 minutes on each side. (A little longer [2 - 2 1/2 minutes] for the Orange Roughy which is thicker and denser than the others, according to the demo man.) Transfer to paper towels to drain while preparing the sauce. Add capers, olives, sun-dried tomatoes and canned tomatoes to the frying pan. Simmer until heated through, about 2-3 minutes. Add fish back into pan with sauce; simmer two minutes. Transfer to platter and garnish with parsley. Shirley and I had full servings of this at a demo at a local Wegman's Supermarket. It was superb. The demo guy agreed with Kathy Pitt's caution to be <very> careful about overcooking fish. Kathy, Chief Cook at Texas Red Lobster, wrote me once here about the best way to order fish: ask the waiter to slowly walk the raw fish on a platter through the hot kitchen and serve it. Typed and U/L to NCE by Burt Ford 3/97 From: Burton Ford Date: 15 Mar 97 National Cooking Echo Posted to MM-Recipes Digest by Steve Zielinski <stevez@ripco.com> on Aug 25, 1998
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