Spicy Sauteed Fish with Olives and Cherry Tomatoes
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Recipe Summary : Difficulty : Easy Active time : 30 min Yield : 4 servings |
| Candida Sportiello writes: “As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I’ve been cooking professionally for twenty-five years — but I’ve been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s.” “I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best.” |
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| Ingredients :
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How to cook : |
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| Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish. | |
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Wine suggestion: |
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| a White wine : a AOC Alsace - Tokay Pinot Gris A. Schrer- 2004 - Reserve Particuliere - Powerful and round wine, rich, full bodied with the complex flavors, with its long finish it often advantageously replaces a red wine with the white meats and game. Its richness makes it pair well with grilled fish, but also beef, lamb, pork and even braised game. It also goes down well with up to medium-spicy Asian dishes. Then it’s the perfect wine for this succulent dish..
Bon appétit Brice (recipe by Candida Sportiello - photo by: Dasha Wright Ewing) |
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