The recipe below will be even better when cherry tomatoes are in season, but fresh parsley and fresh garlic made it taste heavenly tonight. I think this is a nice simple dish to cook on a weeknight with a glass of pinot grigio. It is also a nice way to end the weekend without making too much of a mess in the kitchen.
SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES
Via Epicurious and Bon Appétit, May 2002, Candida Sportiello, Ventotene, Italy
I made this with a half pound of tilapia, two hand full of grape tomatoes, fresh parsley, and cracked green olives from Trader Joe's. I usually coat the fish in flour per the suggestion of others on the Epicurious website and deglaze the pan with a little white wine. I tried coating the tilapia in almond meal rather than flour with favourable results. To avoid smoking the olive oil, I needed to keep the heat at medium rather than medium high.
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