| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 2 |
ts |
Fresh lemon juice |
| 1 |
tb |
Drained bottled capers |
| 1/8 |
ts |
Cayenne |
| 1 |
tb |
Minced fresh parsley leaves |
| 1/4 |
lb |
Fettuccine |
|
|
Two 6-ounce sea bass or salmon fillets |
| 1 |
ts |
Vegetable oil |
INSTRUCTIONS
In a large bowl combine well the olive oil, the lemon juice, the capers,
the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a
small bowl. In a large saucepan of boiling salted water cook the fettuccine
until it is al dente, drain it well, and in the large bowl toss it with the
lemon mixture and salt to taste until the mixture is combined well.
Pat the fillets dry and season them with salt and pepper. In a non-stick
skillet heat the vegetable oil over moderately high heat until it is hot
but not smoking and in it saute the fillets, skin sides up, for 4 minutes.
Turn the fillets and saute them for 4 minutes more, or until they are crisp
and just flake. Divide the fettuccine between 2 heated plates, top it with
the fillets, and drizzle each fillet with half of the remaining 1
tablespoon lemon mixture.
Serves 2.
Gourmet April 1990
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