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Bluefish As The Fisherman's Flag - (Bandiera Alla Marinara)

4 tablespoons extra-virgin olive oil
1 onion -- cut into 1/4" dice
3 garlic cloves -- thinly sliced
2 celery ribs -- cut into 1/4" dice
1 Idaho potato -- cut into 1/4" dice
1 teaspoon chili flakes
1 cup Gaeta olives
2 tablespoons salted capers -- rinsed
1 pound fresh plum tomatoes -- peeled, and coarsely chopped
1/2 cup water
1 1/2 pounds bluefish fillet -- skin and bones removed, cut into 4-ounce pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup chopped Italian parsley

In a 12- to 14-inch saute pan, heat the oil until almost smoking. Add the onion, garlic, celery and potato and saute 8 to 10 minutes, until golden brown.

Add the chili flakes, olives, capers and tomatoes and cook 7 to 8 minutes, until the tomatoes have fallen apart. Add the water and bring to a boil.

Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes. Sprinkle with parsley and serve.

This recipe yields 6 servings.

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