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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 t 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

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

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 114.6mg
Potassium: 166.9mg
Carbohydrates: 10.8g
Fiber: <1g
Sugar: 1.6g
Protein: 1.8g


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