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    White Fish in Heirloom Tomato Sauce

    White Fish and Tomato Sauce

    I created this dish when I was in the South of France this summer and only had 2 burners in our hotel room. I really needed a one pot recipe. Seafood is my favorite category of food so I’m always trying to experiment with ways to ensure my fish comes out perfectly cooked. This sauce ensured that it stayed moist and had tons of flavor. – Stevie Benanty

    Serves two.

    Ingredients:
    1 lb. of white button mushrooms, thinly sliced
    1 heirloom tomato (I used yellow but you cant use red), you could even add 2 for more sauce
    2 white fish filets, such as code, haddock, or halibut
    1 tb. of fresh basil leaves, slivered
    1/2 lemon
    1 cup of green and purple olives without pits, sliced thin
    2 tb. of olive oil, plus more for drizzling
    Salt, pepper

    Preparation: Add two tablespoons of olive oil to a pan over medium high heat. Add sliced mushrooms and a nice pinch of salt. Turn heat to low and let cook down for about 15 mins until they are soft. Meanwhile, rinse your fish in cold water and pat very dry with paper towels. Drizzle olive oil and add salt and pepper to each side and set aside. Add the heirloom tomato into the pan, turn heat to medium low, gently mix and let cook for 8 minutes. You’ll see it slowly turn saucy. Use a pinch of salt and pepper and mix. Next, add your thinly sliced green and purple olives to the pan and let cook for about 3 minutes until all of the flavors have mixed well.

    Move the tomato mixture to the sides of your pan. Over medium high heat, add your fish in the middle of the pan, about 3-4 minutes per side. Add 1/2 squeezed lemon over fish and tomato mixture. Fish is done when it’s heated through and flesh flakes easily. Add salt and pepper to taste. Sprinkle basil on top.

    stevie benanty

    stevie benanty

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