| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Tuscan |
Fish, Seattle tim |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic, minced |
| 1 |
cn |
(15-oz) Italian stewed tomatoes, undrained |
| 1 |
cn |
(15-oz) white beans, rinsed and drained |
| 1 |
tb |
Fresh sage leaves, slivered |
|
|
Freshly ground black pepper, to taste |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Fresh sage leaves, slivered |
|
|
Salt and freshly ground black pepper, to taste |
| 1 |
lb |
Fish, * see note |
INSTRUCTIONS
TUSCAN BEANS
FISH
*Use any meaty white or light fish, such as white sturgeon, halibut, or
swordfish
1. To prepare the beans: In a medium saucepan, heat 1 tablespoon olive oil
over medium heat. Put the garlic into the oil and saut. 1 minute. Stir in
the undrained tomatoes, white beans, sage and a few grinds black pepper.
Simmer gently 10 minutes, stirring often. Keep warm.
2. To prepare the fish: In a small jar, combine the lemon juice, olive oil,
sage, salt and pepper. Close jar and shake to blend.
3. Place the fish on a rack in a foil-lined baking pan. Poke a few holes in
the fish with a skewer and spoon on about half of the lemon mixture. Bake
in a preheated 450-degree oven 12 minutes per inch of thickness, or until
just cooked through. (Overcooking a meaty white fish will cause it to
toughen.)
4. Spoon a couple tablespoons of the cooking liquid that has been given off
by the fish into the beans. Remove the skin and bones from the fish and cut
into large chunks.
5. Spoon the beans onto serving plates and top with chunks of the fish.
Drizzle the remaining lemon mixture over the fish.
Adapted from "Better Homes and Gardens Low-Fat & Luscious Italian."
MC formatted 3/27/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 3/19/97 Posted to MC-Recipe Digest V1 #544 by
Rooby <MsRooby@sprintmail.com> on Mar 27, 1997
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”