list: Land-locked salmon Common mackerel Weak-fish Striped bass Shad Bluefish White-fish Canada red trout Brook trout Salvelinus fontinalis Wall-eyed pike (Photo credit: Wikipedia)
How many more weeks of Friday Fish? I don’t really like fish much unless its completely disguised. Here’s a sauce that you can put on any plain fish to wake up your tastebuds!
Tomato Olive and Caper Sauce for Fish
4 teaspoons olive oil
4 fish fillets, 5-6 oz. ea.
1 small onion diced
1/2 cup dry white wine
1 cup diced tomatoes with juice
1/2 cup pitted and chopped calamata olives
2 Tablespoons capers
1/4 teaspoon red pepper flakes (or less)
2 cups baby spinach
Saute the fish in 2 teaspoons of oil over medium high heat for about 2-3 Ā minutes per side or until opaque in the center. Put on a plate and cover to keep warm.
In the same skillet, add the other 2 teaspoons oil and onion. Cook onion stirring frequently for about 2 minutes.
Add the wine and cook until the wine is reduced by half – about 2 minutes.
Add the tomatoes and simmer for about 5 minutes.
Add the olives, capers, and red pepper. Cook for one minute.
Stir in the spinach and cook about 3 minutes until just wilted.
Season with salt and fresh ground black pepper to taste.
Spoon topping over the fish and serve.
You can serve over rice if desired. Or with some garlic bread and a spinach salad. White wine would be a nice touch too š
Enjoy!
Like Sushi? Learn how to make it >>>
I think maybe next week some non-fish, non-meat recipes. What do you think?
Related articles
