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Branzino in Salsa Picante |
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| Ingredients: |
4 Tilapia filets
kosher salt, to taste
white pepper, freshly ground, to taste
1 1/2 cups extra virgin olive oil (plus more for drizzling)
1 onion, small, finely chopped
3 garlic cloves, thinly sliced
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1 red chili pepper (cayenne type, thin small)
1 red bell pepper, cored, seeded and finely chopped
1 cup dry white wine
3 tomatoes, peeled, seeded and coarsely chopped
1 tablespoon capers, drained and rinsed
1/4 cup black olives, pitted (such as kalamata or Taggiasche)
2 tablespoons flat leaf parsley, finely chopped
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| Procedures: |
Pat filets dry and sprinkle with drief basil.
Place the baking dish or roasting pan over medium-high heat.
Add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent.
Add the chopped chili pepper and bell pepper, and cook for 3 minutes, or until they have softened.
Add the wine and cook for about 5 minutes, or until it has reduced by one-third.
Reduce the heat to medium-low and add the tomatoes, capers and olives.
When the sauce starts to bubble around the edges, remove from direct heat and keep it warm on the stovetop.
Heat the remaining 1/2 cup of olive oil in a large skillet over high heat until it shimmers.
Sear the fish for 5 minutes on each side, then transfer to the baking dish and baste with the sauce.
Sprinkle with the parsley, drizzle with olive oil and serve hot.
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| Notes: |
2024-07-13: Using tilapia, we had this for lunch with broccoli salad and butternut squash. A portion of the sauce went to the freezer.
2023-12-07: For lunch, we used 2 flounder filets and served with couscous and Brussels sprouts.
2020-08-19: We used tilapia fillets rather than a whole fish and the entire dinner was cooked on the stove top and not in the oven per the original recipe. Lyd would prefer Kalamata olives to the black olives in the future. Served over a small amount of couscous.
2020-07-08: Added to our cookbook.
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07/21/2024
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