MONKFISH ALLA PIZZAIOLA
A recipe from Chef Luciana Spuria of Le Virtu in Philadelphia. A native of Abruzzi, she knows her fish.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine olive oil in frying pan with 2 slices fresh green hot pepper, and one clove garlic. When oil is medium hot, add fish.
- Sprinkle each piece of fish with salt and white pepper and cook about two minutes (more if fish steaks are thick).
- Flip the steaks, sprinkle with oregano.
- Let the temperature in the pan return to medium hot. Add capers and cherry tomatoes (and caper berry if using). Add parsley.
- 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).
Nutrition Facts : Calories 185.2, Fat 8.9, SaturatedFat 1.3, Cholesterol 37.6, Sodium 474.6, Carbohydrate 7.7, Fiber 1.1, Sugar 1.8, Protein 15.9
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