Name: Wegman's Fish with Tomatoes, Olives And Capers
Ingredients: 6 Fillets-Roughy, Trout, Sole; 1/2 c Flour; 1/4 c Extra Virgin Olive Oil; 1 ts Capers, drained; 12 Pitted kalamata olives, halved; 12 Sun-dried Tomatoes, drained, cut up (olive oil packed); 1 c (28 oz) Cut Tomatoes w/Basil; 1/3 c Chopped Parsley; Salt and pepper

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	6	Servings

INGREDIENTS

6		Fillets-Roughy, Trout, Sole
1/2	c	Flour
1/4	c	Extra Virgin Olive Oil
1	ts	Capers, drained
12		Pitted kalamata olives, halved
12		Sun-dried Tomatoes, drained, cut up (olive oil packed)
1	c	(28 oz) Cut Tomatoes w/Basil
1/3	c	Chopped Parsley
		Salt and pepper

INSTRUCTIONS

FOR THE SAUCE
Sprinkle fish lightly with salt and pepper and coat with flour.
Preheat oil in large pan over medium heat.  Add fish and cook for 1 1/2
minutes on each side.  (A little longer [2 - 2 1/2 minutes] for the Orange
Roughy which is thicker and denser than the others, according to the demo
man.)  Transfer to paper towels to drain while preparing the sauce.
Add capers, olives, sun-dried tomatoes and canned tomatoes to the frying
pan.  Simmer until heated through, about 2-3 minutes.
Add fish back into pan with sauce;  simmer two minutes.  Transfer to
platter and garnish with parsley.
Shirley and I had full servings of this at a demo at a local Wegman's
Supermarket. It was superb.  The demo guy agreed with Kathy Pitt's caution
to be <very> careful about overcooking fish.   Kathy, Chief Cook at Texas
Red Lobster, wrote me once here about the best way to order fish: ask the
waiter to slowly walk the raw fish on a platter through the hot kitchen and
serve it.
Typed and U/L to NCE by Burt Ford 3/97
From: Burton Ford                     Date: 15 Mar 97 National Cooking Echo
Posted to MM-Recipes Digest  by Steve Zielinski <stevez@ripco.com> on Aug
25, 1998

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