| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ckright2 | 4 | servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1/2 | c | Thinly-sliced red onions |
| 1 | tb | Slivered fresh garlic |
| 3/4 | c | Canned diced tomatoes in juice |
| 3/4 | c | Dry white wine |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly-ground black pepper |
| 2 | tb | Slivered Kalamata or Nicoise olives |
| 2 | md | Oranges; peeled and cut into segments |
| 1 | lb | Rock cod fillets |
INSTRUCTIONS
In a large saute pan, heat the olive oil over medium heat and saute the onions and garlic, stirring occasionally, until the onions are just beginning to brown (about 3 minutes). Add the tomatoes, wine, salt, and pepper and simmer for 2 minutes. Stir in the olives and oranges and simmer 1 minute longer. Lay the fillets over the mixture in a single layer, cover the pan, and simmer on moderate heat until the fish is just cooked through, about 3 to 4 minutes. Serve immediately, spooning some of the onion mixture on top of the fish. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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