Stephen Ceideburg 1 1/2 lb Fish fillets *
1 tb Fresh lime juice
1/4 ts Salt
1 1/2 ts Vegetable oil
1 1/2 ts Olive oil
1 md Onion, thinly sliced
45 oz Good-quality tomatoes,
-lightly drained 2 Cloves garlic, minced
12 Meaty green olives, pitted
-and coarsely chopped 2 tb Large Spanish capers
2 md Pickled jalapeno chilies,
-sliced plus: 1 tb Pickling juices
3/4 ts Dried marjoram
3/4 ts Dried thyme
2 tb Finely chopped parsley **
3 Bay leaves
1 One-inch cinnamon stick
2 Whole cloves
1/4 ts Black peppercorns, cracked
Fish broth, bottled clam -juice or water salt (opt)
* like boneless and skinless red snapper or halibut, in 6 1 1/2-inch thick piece. ** plus a few sprigs for garnish Rinse fillets, place them in a non aluminum dish and sprinkle them with lime juice and salt. Cover and refrigerate for 1 hour. In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes. Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go. Add garlic to onion and cook for a minute or so, then add tomatoes. Simmer for 5 to 10 minutes, or until most of the liquid has evaporated. Divide olives and capers between two small bowls and set one aside to use for garnishes. To the other bowl, add jalapenos, pickling juice, marjoram, thyme and chopped parsley. If you don't want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add them directly to the olive mixture. Add the olive-herb mixture to the tomatoes, along with fish stock, clam ice or water. Simmer, covered, for 10 minutes, then taste, adding salt if necessary. Remove the cheesecloth bag, if using, and the bay leaves. Remove fillets from marinade and rinse. To cook on the stovetop, place them in the skillet, covering them well with sauce. Cover and cook over medium heat for 4 minutes. Turn the fillets over, cover and cook for 2 to 3 minutes longer, until they flake when pressed firmly with a fork at the thickest part. Alternatively, to bake, preheat oven to 350 degrees F. Place the fillets in a single layer in a lightly oiled baking dish. Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 minutes, or just until the fish flakes when pressed firmly with a fork at the thickest part. Serve garnished with reserved olives, capers and parsley. 185 CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G
CARBO- HYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
How To make Fish Fillets with Tomatoes Capers& Olives's Videos
Sicilian Sea Bream Recipe | Orata alla Siciliana Ricette | Italian White Fish Recipe
Inspired by our recent trip to Sicily, let us present Orata alla Siciliana - in another words, Sea bream recipe Sicilian style. So fresh and suitable for hot weather, this dish will just sweep you off your feet! I mean, fresh cherry tomatoes mixed together with salty capers and olives - crowned with the sea bream fillet. This dish is so diverse, it perfectly suitable for lunch and as the highlight of the menu when having friends over for dinner. Let's cook:
All you need for 2 portions:
- 2 sea bream fillet
- 15 cherry tomatoes
- 1 small chili (optional)
- 40g black olives
- 1 table spoon of capers
- Pinch of fresh parsley
- 1 garlic clove
- Salt
What to do:
1. Clean the fish and prepare two fillets if you did not buy them ready cleaned.
2. Wash and cut the cherry tomatoes in half.
3. Heat oil in a pan, and throw in the whole small dried chili if you want a bit spice to the dish.
4. Crush, clean the garlic clove and remove the middle part called anima to remove bitterness. Throw into the pan.
5. Let the oil take the taste of the garlic and chili frying them on low temperature for few moments.
6. Add the olives, preferably without seed, into the pan. You can also smash them roughly to smaller pieces when adding them to spread the flavor if you prefer.
7. Throw in the capers, and if you use very salted ones wash them before adding.
8. Add the cherry tomatoes and half of the roughly chopped parsley to the mix.
9. Pour in the half glass of white wine and cover the pan with a lid and let simmer on low heat for about 10 minutes.
10. After 10 minutes check that tomatoes are soft and sauce has formed from all ingredients. Make some space with the spatula on the pan and add the fish fillets.
11. Season with a bit of oregano, close the lid and leave to fry on low temperature for about another 10 minutes.
12. Taste and add salt carefully if needed, olives and capers should give the salty taste already so this might not be necessary.
13. Place on a plate, add some of the sauce on top of it and finish with fresh parsley.
Buon appetito!
Website:
Baked Cod Sicilian
Fish, tomatoes, olives, capers & RAISINS
The Secret to Perfectly Pan-fried Plaice: Brown Butter, Capers & Lemon
Pan Fried Plaice with Brown Butter is a staple dish on the Swedish west coast, where I originally come from. Plaice has an amazing taste and texture and just melts in your mouth. This recipe ads Capers, Lemon and Parsley which goes really well with this dish. Lemon brings a sour freshness that balances perfectly with the fattiness of the butter. Serve this up with some dill boiled potatoes and you will have a winner ????
0:00 Intro
0:44 Ingredients
1:31 Prepping the Plaice and the Lemon
6:59 Frying the Plaice
9:15 Plating
10:40 Tasting
11:55 Outro
Ingredients:
Plaice
Butter
Capers
Lemon
Parsley
Salt
Pepper
Flour
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the ???? button and subscribe.
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Grilled Branzino with Tomatoes, Olives, Capers & Anchovies
Preparing 'Branzino' Mediterranean seabass
At the Prado kitchen, Jose is filling our Branzino fillets with potato, tomato, and Taggiasca olive pesto. The fillets are tied with I'Itoi onion to hold their form and add flavor through the cooking process.
Pan-seared sea bass with tomatoes and capers
Chef, Devan Rajkumar shows us how to make this crispy sea bass filet.