White Fish in Cherry Tomato & White Wine Broth
Feeding Your Appetite is back from a new kitchen, in a new city, in a new country with a whole lot of new recipes. Getting to create and post this recipe has taken longer than anticipated, as this transition has been rather tumultuous. Every step of settling into Mumbai has turned out to be more challenging than anticipated. After 2 trying months we are almost settled here despite our shipment of personal effects from the US still lying at the Indian customs. Oh yes, I am still waiting the arrival of my beloved pots, pans and kitchen gadgets that I so affectionately amassed over the last 5 years….
As we slowly exit this teething period we are starting to love a lot of aspects of living here. In particular, Mumbai’s up and coming food scene is very exciting and extremely promising. I have started exploring a lot of the newer restaurants and be rest assured a lot of culinary inspiration is on its way.
Since we haven’t received our kitchenware our meals are one-pot and simple but nonetheless packed with flavor. This White Fish in Cherry Tomato and White Wine Broth is a new favorite 20-minute weeknight entrée. Classic summer Mediterranean ingredients – cherry tomatoes, olives, capers, white wine and fresh lemon juice come together to create a light and flavorful broth. The jalapenos/crushed red pepper add just the right amount of heat to the dish. The ingredients create a scrumptious and versatile broth without over-powering the star of the show – your favorite white fish fillets. 
Finally, what’s not to love when you don’t have to slave over your stove-top in the summer heat to present your family with a delightful restaurant quality entrée! Pair this with a side salad and a chilled glass of wine (you will have plenty left over form cooking) and you’ve brought home some Mediterranean fine dining in under 20 minutes.
White Fish in Cherry Tomato & White Wine Broth Recipe
Recipe inspired by Year of Healthier Living’s: Fresh Fish with Cherry Tomatoes
Time: 20 minutes
Yield: 4 servings
Recipe inspired by Year of Healthier Living’s: Fresh Fish with Cherry Tomatoes
Time: 20 minutes
Yield: 4 servings
Ingredients:
1 tablespoon of olive oil
½ -1 jalapeno seeded and diced (depending on your spice tolerance) (See note)
¾ cup red or white onions, peeled and thinly sliced
6 garlic cloves, minced
2 cups of cherry tomatoes, cut in half lengthwise
1 teaspoon of dried Italian seasoning (Optional)(See note)
salt and pepper to taste
1 cup of semi-dry white wine such as Sauvignon Blanc
¼ cup green olives, pitted and sliced
1 tablespoon of capers, drained and rinsed
4 – 5 oz (4 -300 gram) boneless skinless filets of any white fish
1.5 tablespoons freshly squeezed lemon juice
1 tablespoon of parsley, chopped
1 tablespoon of olive oil
½ -1 jalapeno seeded and diced (depending on your spice tolerance) (See note)
¾ cup red or white onions, peeled and thinly sliced
6 garlic cloves, minced
2 cups of cherry tomatoes, cut in half lengthwise
1 teaspoon of dried Italian seasoning (Optional)(See note)
salt and pepper to taste
1 cup of semi-dry white wine such as Sauvignon Blanc
¼ cup green olives, pitted and sliced
1 tablespoon of capers, drained and rinsed
4 – 5 oz (4 -300 gram) boneless skinless filets of any white fish
1.5 tablespoons freshly squeezed lemon juice
1 tablespoon of parsley, chopped
Notes:
- You can use ½-1 teaspoon of crushed red pepper instead of jalapenos.
- If you don’t have dried Italian seasoning on hand you can use ½ teaspoon of dried oregano or just leave it out all together.
- Fish cooks very quickly, and cooking times depend on this thickness of the filets.
- Do not re-heat the fish, as it will get hard. To plan ahead you can make the broth earlier in the day and bring it to a boil and finish up step 5 and 6 right before serving.
Method:
1. In a large non-stick skillet heat the oil on medium heat. Make sure the skillet has a lid or you have another lid that can be used to cover this dish when the fish is cooking.
2. Once the oil is heated add the jalapeno, onions and garlic and cook stirring occasionally until the onions are tender and translucent. Do not brown the onions.
3. Now add the cherry tomatoes, along with salt, pepper and the Italian seasoning. Cook stirring occasionally until the tomatoes are tender and the juices have been released.
4. Reduce the heat and add the white wine and cook until reduced to half.
5. Stir in the olives and capers and bring the broth to a boil on medium heat. Once the broth has reached a boil, lower the heat to a simmer and add the fish fillets. Cover and cook on one side for 2-3 minutes and then flip to the other side and cover and cook for another 2-3 minutes or until the fish is flaky and fully cooked through.
6. Turn off the heat and carefully stir in the lemon juice. Taste the broth and adjust any seasonings. Garnish with parsley and serve warm.
1. In a large non-stick skillet heat the oil on medium heat. Make sure the skillet has a lid or you have another lid that can be used to cover this dish when the fish is cooking.
2. Once the oil is heated add the jalapeno, onions and garlic and cook stirring occasionally until the onions are tender and translucent. Do not brown the onions.
3. Now add the cherry tomatoes, along with salt, pepper and the Italian seasoning. Cook stirring occasionally until the tomatoes are tender and the juices have been released.
4. Reduce the heat and add the white wine and cook until reduced to half.
5. Stir in the olives and capers and bring the broth to a boil on medium heat. Once the broth has reached a boil, lower the heat to a simmer and add the fish fillets. Cover and cook on one side for 2-3 minutes and then flip to the other side and cover and cook for another 2-3 minutes or until the fish is flaky and fully cooked through.
6. Turn off the heat and carefully stir in the lemon juice. Taste the broth and adjust any seasonings. Garnish with parsley and serve warm.
No comments:
Post a Comment