| 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
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