Browned and Braised Fish in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This works best with striped bass, but you can use any solid white fish. From the New York Times. Ingredients:
4 tablespoons extra virgin olive oil |
1 1/2 lbs halibut (thick fillets, skin on) |
1 salt and pepper |
1 cup flour, for dredging |
1 medium onion, thinly sliced |
1 teaspoon garlic, slivered |
1 yellow bell pepper, cored, seeded and sliced |
2 cups tomatoes (fresh or canned), cored and chopped |
1 tablespoon capers, drained (optional) |
1/4 cup parsley, chopped |
Directions:
1. Put half the oil in a deep skillet wide enough to accommodate the fish. Turn heat to medium high. Sprinkle fish with salt and pepper, and dredge skin side in flour. When oil is hot (a pinch of flour will sizzle), put fish in pan skin side down and cook, adjusting heat as necessary so fish browns but does not burn. Cook without turning 5 to 10 minutes, until bottom of fish is nicely browned. Turn off heat, and carefully remove fish to a platter, browned side up.
2. Let pan cool a few moments, and wipe it out with paper towels. Add the remaining oil and the onion, garlic and pepper; cook together over medium-high heat, stirring occasionally, until softened, about 10 minutes. Add tomatoes and, if you are using them, capers. Cook, stirring occasionally, until tomatoes break up, 5 to 10 minutes; adjust heat so mixture bubbles steadily but not violently.
3. Return fish to pan skin side up, and cook just until fish is tender. Garnish, and serve fish with sauce.
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