Anglerfish with Black Olives and Tomatoes

By. Margaux Cintrano

Traditional Italian cuisine, particularly along the coasts, is loaded with fresh tuna, hearty shellfish, rudder fish, angler or monk fish, seabass, prawns, squid and numerous other varieties. Its succulent and a smart nutritional choice. Here is a lovely simple recipe with easily obtained ingredients. My grandmother Maragherite used to prepare this dish at her trattoria in Little Italy, Manhattan years ago. This is the revamped version.

Serves 4.

1 tblsp olive oil

1 small onion minced

2 cloves of fresh garlic minced

4 fresh red ripe plum tomatoes, peeled and seeded and then chopped

One quarter cup black Kalamata olives or Gaeta, or Nicoise variety pitted and chopped

1 tblsp chopped mint herb or basil herb

1 tblsp capers … wash off brine liquid from jar

1 tsp fresh lemon juice

pinch of red dried chili pepper

pinch of sugar, pinch of salt and a quick grind of black pepper

two kilos of  fresh anglerfish … one can use seabass or halibut or any firm white fish

1. Preheat oven to 425 degrees farenheit

2. Lightly oil with olive oil extra virgin four 12×14 inch pieces of aluminum foil

3. In a large skillet heat the olive oil,  a tblsp per person, over medium low heat and add onion, garlic and stir until tender 3 to 5 mins. Add the tomatoes and cook stirring occasionally until sauce has thickened 8 minutes.

4. Remove from heat and stir in olives, basil or mint and capers, lemon juice, sugar, salt and pepper and the red chili pepper.

5. Pat fish dry and season with a bit of salt and blk pepper and then place each fillet in prepared foil. Spoon sauce over each fish fillet. Foil over and pleat edges to seal.

6. Bake in oven for 10 to 15 minutes … monkfish requires longer cooking time than halibut or seabass. Transfer to plates and serve with warm oven baguette and a white wine of choice.

I recommend a Prosecco from Veneto or a Sparkling White from Cava Country, Barcelona or California.

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