Orange Roughy With Sauteed Olives, Capers & Tomatoes |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 3 |
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This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur! Ingredients:
1/4 cup olive oil |
2 orange roughy fillets |
1/2 cup chopped fresh parsley |
1/4 teaspoon dry crushed red pepper |
4 cups cherry tomatoes, halved |
1 cup kalamata olives or 1 cup other brine-cured black olives, whole |
1/8 cup capers |
6 garlic cloves, minced |
3 tablespoons sauvignon blanc wine |
Directions:
1. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.
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