Saturday, March 04, 2006

Wednesday Poker Night = s'kat's Seafood Night

The newest Wednesday seafood recipe turned out great on all marks.

Easy and truly quick to pull together? Check.
Carries the telltale signs of an 'everything and the kitchen sink' meal? Check.
Huge flavour payoff for relatively little work? Check.

I'm smitten, Daddy-o!

Spicy Sauteed Fish with Olives and Cherry Tomatoes
adapted from epicurious

2 pounds tilapia, red snapper or orange roughy fillets
dried breadcrumbs, salt and pepper, and grated parmesan cheese, as needed
1/4 cup olive oil
chopped broccoli florets
sliced mushrooms
white wine, for deglazing
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved (I chopped a whole tomato)
1 cup Kalamata olives, chopped
6 garlic cloves, minced
baby spinach, wilted

Combine breadcrumbs, salt and pepper, and cheese in a shallow dish, and dredge the fish fillets in the mixture until completely coated. Let sit in the fridge for a bit to firm up while you do your prep-work.

Heat olive oil in a heavy large skillet over medium-high heat. Add half of fish to skillet and cook about 3 minutes per side, until nicely crispy on the outside, and translucent in the center.
Transfer fish to platter, and repeat with the remaining fillets.

Add wine to deglaze the pan; add the broccoli, mushrooms and onions, sauteeing until just softened. Add the crushed red pepper, tomatoes, olives, and garlic, sauteeing until tomatoes have softened and become juicy.

Season sauce with salt and pepper. Add fillets back into the pan, and cover for a couple of minutes to warm through.

Top with minced basil, mound atop baby spinach, and serve with crusty bread/rice/etc.

s'kat's note: The tilapia clung tenaciously to the pan, and a good portion of the crust came off; I may try using non-stick in the future.

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Blogger Michele said...

Yours is the second delicious looking fish dish I've seen today and I really don't care for fish. Now I'm REALLY carving it... darn it, I guess I'm gonna have to go buy some! :)

March 04, 2006 5:19 PM  
Anonymous Anonymous said...

Try non stick next time is good, but No Biggie on the breading coming off..just used a little extry wine for deglasing to get all the crunchy bits back to the plate?....looks terrific!

March 05, 2006 11:11 AM  
Anonymous Anonymous said...

Where are you from originally that you spell flavor 'flavour'? Your personality really comes through in your blog--fun, informative, and great pictures!!

March 05, 2006 12:31 PM  
Blogger Ruth said...

What a gorgeous looking, make-me-drool dish! Can't wait to try it out.

March 06, 2006 12:44 AM  

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