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<\/a><\/p>\nWHITEFISH PROVENCALE\u00a0\u00a0\u00a0 serves 4<\/p>\n
a splash of extra virgin olive oil<\/p>\n
4 fresh halibut or other whitefish fillets, 5 to 6 oz (150 to 175 g) each<\/p>\n
a sprinkle or two of sea salt and freshly ground pepper<\/p>\n
4 large ripe local tomatoes (if they are truly flavorful) or one 28 ounce (796 ml) can of whole tomatoes Italian if possible<\/p>\n
1 large onion, finely minced<\/p>\n
4 large cloves of garlic, finely minced<\/p>\n
a sprinkle of red pepper flakes<\/p>\n
1\/2 cup (125 ml) of capers, drained,\u00a0\u00a0\u00a0 1\/2 cup (125 ml) of pitted kalamata olives roughly chopped,\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 cup (125 ml) of pitted green olives roughly chopped<\/p>\n
2 tablespoons (30 ml) of balsamic vinegar<\/p>\n
1 tablespoon (15 ml) of minced fresh oregano or 1 teaspoon (5 ml) of dried<\/p>\n
Preheat a large, heavy skillet over medium heat.\u00a0 Add a splash of olive oil and saute the onions and garlic with a sprinkle of sea salt and red pepper flakes, until they are translucent.\u00a0 Add the tomatoes, capers, olives, vinegar and oregano.\u00a0 Bring the mixture to a vigorous simmer,\u00a0 and cook about\u00a0 ten or fifteen minutes or until the sauce is reduced and thickened.\u00a0 Remove the sauce from the pan and set aside.\u00a0 I like to put my sauce in a small saucepan on a low heat to keep it warm.\u00a0 Rinse out your skillet and dry.<\/p>\n
Preheat your skillet over medium-high heat.\u00a0 Add another splash of olive oil, enough to cover the bottom of the pan with a thin film.<\/p>\n
Pat the halibut fillets dry with a piece of paper towel and then lightly season them with salt and pepper.<\/p>\n
Carefully place the fillets in the hot oil and sear on both sides, patiently browning them until they are golden brown and beautiful.\u00a0 They don’t have to cook all the way through at this point.<\/p>\n
Remove the fillets from the pan and add your tomato mixture.\u00a0 Bring it to a vigorous simmer, then return the fish to the pan and lower the heat a bit.\u00a0 Nestle the fillets into the tomato mixture and continue cooking until they are cooked through, JUST A FEW MINUTES LONGER.\u00a0 Serve the fish with several generous [spoonfuls of the tomato mixture.<\/p>\n
Sometimes I add a head of chopped fennel to this dish, \u00a0 and substitute the zest and juice of a lemon for the balsamic vinegar.\u00a0 Enjoy!!<\/p>\n
| WHITEFISH PROVENCALE … ROXY’S BISTRO STYLE<\/span><\/span><\/td>\n | \n \n <\/div>\n \n | Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/div>\n Recipe Type: Seafood main<\/span><\/div>\n Author: |