| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 8 |
tb |
Virgin olive oil |
| 1 |
md |
Onion; chopped 1/4" dice |
| 2 |
lg |
Red bell peppers |
| 2 |
lg |
Yellow peppers |
| 2 |
lg |
Green peppers |
| 1 |
ts |
Dried marjoram leaves |
| 1 |
lb |
Fresh cod fillet; from thickest |
| 1 |
|
Part fish |
| 4 |
oz |
All-purpose flour |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Dry white wine |
| 4 |
tb |
Fresh marjoram leaves |
INSTRUCTIONS
In a 12-inch skillet, heat 4 tablespoons olive oil until smoking.
Remove ribs, seeds, and stem from all peppers and chop into 1/2-inch
dice. Sauté onion in smoking oil until wilted. Add peppers and dried
marjoram and cook until softened yet still holding individual shape
(about 6 to 7 minutes). Remove from heat and set aside.
Heat 4 tablespoons virgin olive oil in 12-inch nonstick skillet over
moderate heat. Slice codfish into 8 medallions approximately 1/2-inch
thick, season with salt and pepper and dredge in flour. Place in
nonstick skillet and sauté until golden brown on one side. Without
turning fish, add wine and cooked pepper mixture and bring to a boil.
Simmer 3 minutes, turn fish over, and simmer for 2 minutes more. Add
fresh marjoram leaves, mix and remove fish from sauce to four
individual plates. Spoon sauce over each fillet and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5633)
Per serving: 441 Calories (kcal); 28g Total Fat; (60% calories from
fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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