Fish Fillet Braised in Vanilla-Scented Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe I adopted and have yet to make..I will do so soon as it sounds great. Ingredients:
1 tablespoon olive oil |
1/2 cup sliced onion |
1/4 teaspoon fennel seed, lightly crushed |
1/4 teaspoon crushed red pepper flakes |
1/2 cup dry white wine |
1 vanilla bean, split |
1/2 teaspoon dried oregano |
1 1/2 cups peeled and chopped tomatoes, with juices |
1/4 teaspoon salt |
1 1/3 lbs white fish fillets, cut into serving pieces (orange roughy, cod or halibut would be good choices) |
2 teaspoons lime juice or 2 teaspoons lemon juice |
1 tablespoon minced fresh parsley |
Directions:
1. In a large nonstick skillet, heat the olive oil over medium heat.
2. Add the onions, fennel seeds and pepper flakes.
3. Cook until the onions begin to soften, about 5 minutes.
4. Pour the wine into the pan, add the vanilla bean and bring to a boil.
5. Cook 2 minutes.
6. Add the oregano, tomatoes and salt.
7. Reduce heat and simmer 5 minutes.
8. Remove the vanilla bean.
9. Put the fish into the pan and spoon the sauce over it.
10. Cover and cook on medium-low heat for 12 minutes per inch of thickness.
11. Baste the fish occasionally with the sauce.
12. When the fish is cooked through, remove the pieces with a spatula.
13. Keep warm.
14. Boil down the sauce until lightly thickened.
15. Stir in the lime or lemon juice and parsley.
16. Spoon over the fish and serve.
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