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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe from Chef Luciana Spuria of Le Virtu in Philadelphia. A native of Abruzzi, she knows her fish. Ingredients:
2 tablespoons extra virgin olive oil |
1 hot pepper, green, sliced |
1 garlic clove, whole |
salt |
white pepper |
2 lbs monkfish steaks |
1 tablespoon oregano, fresh, chopped (or 1 t dried) |
1 cup cherry tomatoes, cut in half |
1/4 cup capers |
1 caper berries (optional) |
1 tablespoon parsley, fresh, choppeed |
16 clams |
16 mussels |
1/4 cup white wine (chardonnay is a good choice) |
Directions:
1. Combine olive oil in frying pan with 2 slices fresh green hot pepper, and one clove garlic. When oil is medium hot, add fish.
2. Sprinkle each piece of fish with salt and white pepper and cook about two minutes (more if fish steaks are thick).
3. Flip the steaks, sprinkle with oregano.
4. Let the temperature in the pan return to medium hot. Add capers and cherry tomatoes (and caper berry if using). Add parsley.
5. Add shellfish and white wine. Cover and cook until shellfish open. Remove cover and let the liquid in the pan evaporate. (Do not reduce the flame).
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