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Sauteed Fish with Tomatoes, Capers, Asparagus and Mustard

4 White fish filets such as ling cod; ( 6 ounce )
Salt and pepper to taste
1/2 c Flour
1 tb Olive oil
2 Cloves garlic chopped
3/4 c White wine
1/2 c Fish stock
2 ts Capers
Juice 1 lemon
2 Vine ripe tomatoes; seed and chopped
6 Stalks asparagus; sliced on bias
1 bn Mustard greens; julienne
3 tb Unsalted butter
2 ts Fresh tarragon

Season the fish with salt and pepper then dredge in the flour. Heat a large saute pan with olive oil until very hot add the fish and brown each side well about 2 minutes on each side. Place in a350 degree oven and cook about 5-6 more minutes or just until the fish is just cook through. Remove from the oven and place fish on a tray. Place the saute pan on high heat add garlic and white wine and cook scraping the bottom of the pan to remove the fond. Add the fish stock and reduce a bit about 2-3 minutes. Add capers lemon juice, tomatoes, and asparagus and cook just until the asparagus is tender about 2-3 minutes on high heat. Add mustard greens and cook just until they begin to wilt. Stir in butter then tarragon and season with salt and pepper. Pour mixture over fish and serve hot.

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