Friday, April 16, 2010

Pizzaiola Halibut

Pizzaiola is an Italian classic sauce which is often served with beef but works equally well with any firm such as, halibut, tuna or swordfish. La is made with tomatoes, garlic and oregano in olive oil, the same as a pizza sauce. The sauce is very easy to make and when served with fish makes a light and healthy summer meal. This recipe is from Antionio Carluccio's book, an Invitation to Italian Cooking.

Ingredients (serves 4)

  • 4 halibut steaks
  • 1 medium can tomatoes, chopped
  • 4 tablespoons olive oil
  • 2 pinches dried oregano
  • 2 cloves garlic
  • flour for dusting
  • salt and freshly ground black pepper

  1. Dip the fish into the flour.
  2. Heat the olive oil in a heavy pan over a high flame.
  3. Fry the fish in the oil turning once until cooked through.
  4. Remove from the pan and keep warm.
  5. Slice the garlic and add it to the olive oil, reduce the heat a little and almost immediately, before the garlic starts to brown, add the tomatoes, oregano, salt and pepper.
  6. Stir and cook for 5 minutes, then return the fish to the sauce.
  7. Heat through for a further minute or two to allow the fish to soak up the flavor of the tomatoes before serving.
  8. Serve the fish with the sauce with a green side salad and crusty bread.

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