6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil
MMMMM---------------------------SAUCE--------------------------------
1 ts Capers, drained
12 Pitted kalamata olives;
- halved
12 Sun-dried tomatoes; drained,
- cut up (olive oil packed)
28 oz Can cut tomatoes w/basil
1/3 c Chopped parsley
Salt & pepper
Sprinkle fish lightly with salt and pepper and coat with
flour.
Preheat oil in large pan over medium heat. Add fish and
cook for 1 1/2 minutes on each side. (A little longer [2 -
2 1/2 minutes] for the Orange Roughy which is thicker and
denser than the others, according to the demo man.)
Transfer to paper towels to drain while preparing the
sauce.
Add capers, olives, sun-dried tomatoes and canned tomatoes
to the frying pan. Simmer until heated through, about 2-3
minutes.
Add fish back into pan with sauce; simmer two minutes.
Transfer to platter and garnish with parsley.
Shirley and I had full servings of this at a demo at a
local Wegman's Supermarket. It was superb. The demo guy
agreed with Kathy Pitt's caution to be <very> careful
about overcooking fish. Kathy, Chief Cook at Texas Red
Lobster, wrote me once here about the best way to order
fish: ask the waiter to slowly walk the raw fish on a
platter through the hot kitchen and serve it.
Typed and U/L to NCE by Burt Ford 3/97
From: Burton Ford - Date: 15 Mar 97
Uncle Dirty Dave's Kitchen
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... "For most of history 'Anonymous' was a woman." -- Virginia Woolf
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
