Sunday, June 10, 2012

Mediterranean Poached Fish

1Tbsp Olive Oil

1 Medium Onion

1/2 sweet red pepper, chopped ( can be substituted with green bell pepper )

2 cloves of chopped garlic ( Here's an easy way: http://mishasblue.blogspot.com/2011/04/quick-tip-1.html )

1 can (14 1/2 oz) chopped tomatoes ( diced works too)

1/2 Cup of white wine or water

12 Kalamata olives, cut in half ( pitted Black Olives work just as well)

Zest and juice of 1 lemon ( No lemon zest, no problem. At least as far as I'm concerned)

1/2 Tsp of dried Oregano ( Italian seasoning should work as a substitution)

1/4 Tsp of Salt

1/8 Tsp of Pepper

4 Fish Fillets (5 to 6 oz each) such as, flounder, talapia or catfish

Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so that the garlic doesn't burn.

Stir in tomatoes,wine , olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook covered, over medium-low heat, for 8 to 10 minutes or until the fish flakes easily. Gently turn the fish over halfway through cooking.

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