Siciliana Fish Sauce Recipes

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FISH WITH SICILIAN SAUCE



Fish With Sicilian Sauce image

This recipe makes 2 servings, but is easy to scale up for more. Very quick for a weeknight, and a savory and different way to serve fish. Use firm white fish, such as halibut, cod, or mahi-mahi. if you don't have fresh tomatoes on hand, use an equal amount of canned diced tomatoes, drained. I sometimes substitute slivered almonds for the pine nuts.

Provided by cathyfood

Categories     < 30 Mins

Time 25m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 13

2 six ounce white fish fillets
1/4 cup all-purpose flour
salt and pepper
3 tablespoons extra virgin olive oil
1/2 small onion, chopped
1 celery rib, chopped
1/2 cup peeled seeded and chopped tomato
2 tablespoons green olives, pitted and coarsely chopped
2 tablespoons pine nuts, toasted
2 tablespoons raisins, plumped in hot water
1 tablespoon capers, rinsed
1 garlic clove, finely minced
1/4 dry white wine or 1/4 water

Steps:

  • Combine flour, salt & pepper. Dredge the fish fillets and shake off excess flour; set aside.
  • Heat dry sauté pan over medium heat. Toast pine nuts in dry pan, set aside to cool.
  • Heat about 1 TB oil in pan. Saute fish on both sides until lightly browned. Remove to plate. .
  • In the same sauté pan, heat 2 TB oil over medium heat. Add the onion and celery, sauté until soft and pale, about 10 minutes.
  • Add the tomatoes, simmer 3 minutes to thicken slightly.
  • Add the olives, pine nuts, drained raisins, capers, garlic and wine, and bring to simmer.
  • Add fish fillets on top of sauce, simmer for 8 to 10 minutes to complete cooking. Add a little water or wine if sauce gets too dry.
  • Serve hot or at room temperature.
  • If cooking for a larger group, sauté fish fillets and place into an oiled baking dish. Prepare sauce in sauté pan, pour over fish, and bake about 10 minutes at 400 degrees F, until done.

Nutrition Facts : Calories 438.8, Fat 28.9, SaturatedFat 3.7, Cholesterol 61.6, Sodium 345.6, Carbohydrate 25.9, Fiber 2.7, Sugar 8.6, Protein 20.9

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