Puttanesca Fish
Prep Time Minutes 10
Cook Time 10 Minutes
Passive Time
Servings People
| Prep Time Minutes 10 | Cook Time 10 Minutes | Passive Time | Servings People |
Putanesca has all of my favorite antipasti ingredients combined into one delicious sauce: olives, roasted peppers, capers and anchovies. Most recipes call for eating this sauce over pasta, but I was inspired by a recipe from Giada De Laurentiis where she paired it with fish - and I was sold. The salty and spicy sauce tastes perfect paired with any simply seared white fish and this bright arugala and fennel salad.
Ingredients
- 1 Roasted Red Pepper jarred is fine
- 1 Clove Garlic
- 1/3 Cup Kalamata olives pitted
- 2 TBS Capers drained
- 1 TBS Tomato paste
- 1/2 tsp Anchovy paste
- ½ tsp Red pepper flakes
- 1/4 Cup Extra virgin olive oil
- 8 4 ounce White Fish Fillets skin on (you can use Branzino, Sea Bass or any other medium thick white fish)
- salt and pepper to taste
- 1/4 Cup Extra virgin olive oil
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Ingredients
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- To make the sauce, begin by placing the following ingredients into the food processors: roasted peppers, garlic, olives, capers, tomato paste, anchovy paste, red pepper flakes. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- While the motor is running, add 1 TBS water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.
- For the fish: Dry the fish fillets and score the skin of each fillet with a sharp knife. Sprinkle with salt.
- Heat 2 TBS of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.
- To serve, place some sauce on each plate and then place a filet on top, with additional sauce on top.
Chef Floyd Anderson’s excellent Recipe!