Saturday, February 26, 2011

Italian Style Fish

This recipe was easy and had that good for you feeling. Wonderfully light and perfect served with greens. Very low fat filled with fresh goodness

Ingredients: serves 4
4 fillets of Orange Ruffy, Halibut, or Tilapia
1/2 c chopped Italian parsley
1 clove minced garlic
1/2 crushed red pepper
2 tbs minced shallot or onion
8 callamata olives quartered lengthwise
2 c diced tomatoes

1. Salt and pepper fish. Put olive oil (enough to really coat the bottom)in fry pan and get hot. Fry fish in hot pan (this will put a nice brown on the the fish) till opaque (about 3 minutes per side).
Set fillets on serving platter or plates.
2. In the same pan heat 1 tbs olive oil and 1 tbs butter. When melted and sizzling add parsley, shallot, crushed red pepper and garlic. Saute for 2 minutes.
3. Add olives and tomatoes. Cook until tomatoes are soft and the mixture is slightly saucy. You may with to add a few tbs of water during the process if you like it a little runnier. Spoon over fish and serve.

Cook's tip: Never add anything to cold olive oil on the stove. It will absorb it and get greasy. Using a hot pan will put a nice sear on things keeping juices in.

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