I have been making some lighter fare recently for a number of reasons, but mainly to be healthy. When folks think of light food, they imagine bland and tasteless food, devoid of flavor. This food is usually boiled to death and without any nutritional value. This dish is definitely not that.
Tender steamed fish fillets are drenched in a wonderfully sauce that pops with tangy tomato based sauce loaded with capers and olives. The sauce carries the dish, it is full of flavor, move over boring tartare sauce. However, the whole dish is light and healthy, low in carbohydrates, high in healthy protein and nutrients. This dish is one I want to make again.
This is an outstanding cookbook from the master of Sicilian cooking. Every recipe I have cooked has been exceptional, like this pesto sauce, and most recipes are simple. The subtle differences in Sicilian cooking, from Italian cooking, are highlighted, as well as, the chef's love of the land and its produce. This is a wonderful cookbook to have on your shelf.
For more recipes from the fabulous cookbook, click here.
Ingredients:
3-4 tablespoons extra virgin olive oil
1 onion (white if available), finely diced
2 celery sticks, finely diced
2-3 cloves garlic, finely minced
1/2 cup capers
12 pitted green olives, cut int 4 pieces longitudinally
4 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sugar
1/4 cup water or fish stock
Salt, to taste
1 lb fish fillets, red snapper, sea bass, mullet or any light fish of choice
Parsley, to garnish
Heat the oil in a pan over very low heat. Add the onions, celery, garlic and 1/4 teaspoon salt and sauté till the onions and celery are very soft and translucent, about 12-15 minutes. You want to do this step very slowly. Turn the heat up a very small nudge and sauté till the onions are a light golden color.
Add the capers and olives and continue to cook for 3-4 minutes. Add the tomato paste, sugar and vinegar and sauté for another 3-4 minutes till the sauce is well mixed and has cooked in the oils.
Add the water and bring to a gentle simmer. Simmer for 10 minutes till the sauce has thickened and resembles a thick pasta sauce. Taste and adjust salt. Set aside.
Steam the fish fillets in a steamer for 6-10 minutes, depending on the size of the fillets. You want the fillets to just get white and still be soft and not get overcooked and rubbery.
To serve, heat up the sauce and layer on a platter. Add the freshly steamed fish fillets on the sauce. Sprinkle with parsley and serve immediately with fresh bread.