Sicilian Fish Sauté

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  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound firm fish fillets, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup good-quality olives, pitted and sliced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon torn fresh basil
  • Pinch red pepper flakes
  • 1/2 cup dry white wine
  • Juice of 1/4 lemon
  • Salt and freshly ground black pepper to taste


In a large frying pan, heat oil over medium-high heat.
Sauté onion for 1 minute, then add garlic and cook until softened.
Move to side of pan and add fish.
Add more oil if necessary.
Sauté fish to slightly brown.
Stir in tomatoes, olives, parsley, basil, pepper flakes and wine.
Simmer uncovered for 5-7 minutes, until fish is cooked through.
Add a squeeze of lemon and stir.
Taste and adjust seasoning.

This versatile dish can be served tossed into hot pasta or rice. Or cook whole fillets and top with sauce for an elegant entrée. Sprinkle with Parmesan cheese if desired (although not traditional). Suitable fish include swordfish, tuna, marlin, mahi mahi, sturgeon, halibut, snapper, bass and salmon. Fish particularly good for cooking as whole fillets include cod, flounder, tilapia and sole.

Recipe from Central Market Shoreline - Culinary Resource Center
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