Friday, January 15, 2016

Broiled Fish Fillets With Mediterranean Tomato, Caper, And Chive Sauce

Broiled Fish Fillets With Mediterranean 
Tomato, Caper, And Chive Sauce
4 (5 to 6 oz.) firm white fish fillets, 1 inch thick 
1/2 tsp. dried oregano
Salt and pepper to taste
1 T. grapeseed or olive oil

1 T. olive oil
1-28 oz. can roasted diced tomatoes, lightly drained 1 1/2 T. capers, rinsed well
1 T. Dijon mustard
2 cloves garlic, minced
Pinch red pepper flakes
1 1/2 T. chopped Italian parsley
1 1/2 T. minced fresh chives
1 T. minced fresh oregano
Salt and pepper to taste
Serves 4.
For fish, preheat broiler with oven rack in the lower third of the oven. Oil a broiler pan grate and line the bottom with foil. Set fish fillets on the broiler pan and sprinkle with oregano and season with salt and pepper. Brush with oil and then broil the fish (the top of the fish should be about 8 inches from the broiler) for 8 to 10 minutes or until cooked through.

For the sauce, heat the olive oil in medium saucepan over medium heat. Add the tomatoes and cook, stirring often, for 4 to 5 minutes or until slightly cooked down. Stir in the capers, mustard, garlic and red pepper flakes; bring to a simmer and cook until slightly thickened, stirring occasionally, about 2 minutes. Remove from heat and stir in parsley, chives, oregano and salt and pepper to taste.

3. Spoon sauce over fish and serve immediately. 

1 comment:

Mary Myers said...

Hi mom! Please count me in for Dine with Donna
Xoxoxo mary