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.