| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Maltese |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
T |
Olive oil |
| 1 |
|
Chopped onion |
| 4 |
|
Cloves garlic, chopped |
| 400 |
g |
Peeled tomatoes with juice |
| 1 |
T |
Lemon juice |
|
|
Salt and pepper to taste |
| 2 |
T |
Capers |
| 1 |
|
Lemon, zest only |
| 1 |
T |
Finely chopped fresh mint |
| 4 |
|
Serving size pieces |
|
|
rudderfish |
| 1 1/6 |
|
Courtesy Mark Herron. |
INSTRUCTIONS
Good capers are essential to this dish. If possible, visit a deli
whose owners are of Mediterranean extraction and buy bulk capers which
have been packed in salt. Rinse them to remove the salt before using.
If you have to use the more readily available capers bottled in a
vinegar solution, blot them dry of vinegar before using. In a
tablespoon of olive oil. gently fry a large onion, chopped. until
transparent. Add 4 cloves of garlic, crushed or finely chopped, and
cook for a minute or so longer, then add a 400 g tin of peeled
tomatoes. chopped, together with their juice, 1 tablespoon lemon juice
and salt and pepper to taste. Simmer for about 20 minutes, then add 2
heaped tablespoons of capers, the zest of a small lemon and a
tablespoon of finely chopped fresh mint. Simmer again until the sauce
is thick. Meanwhile heat the grill to very hot, dip 4 serving-size
pieces of rudderfish in olive oil and put them under the grill for 3-5
minutes, turning once if using a conventional grill. You may not need
to turn the fish at all if you have a fan assisted grill. Spoon the
sauce onto warmed plates, add the fish and serve, preferably with good
bread to ensure no sauce is wasted. Posted by Stephen Ceideburg From
an article by Meryl Constance in The Sydney Morning Herald, From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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