Recipe - Wegmans Fish With Tomatoes Olives And Capers

6 FilletsRoughy, Trout, Sole
One half cup Flour
One fourth cup Extra Virgin Olive Oil

FOR THE SAUCE
1 teaspoon Capers, drained
12 Pitted kalamata olives,
halved
12 Sundried Tomatoes, drained,
cut up (olive oil packed)
1 cup (28 oz) Cut Tomatoes w/Basil
1/3 cup Chopped Parsley
Salt and pepper

Sprinkle fish lightly with salt and pepper and coat with flour.

Preheat oil in large pan over medium heat. Add fish and cook for 1 1/2
minutes on each side. (A little longer [2 2 One half minutes] for the Orange
Roughy which is thicker and denser than the others, according to the demo
man.) Transfer to paper towels to drain while preparing the sauce.

Add capers, olives, sundried tomatoes and canned tomatoes to the frying
pan. Simmer until heated through, about 23 minutes.

Add fish back into pan with sauce; simmer two minutes. Transfer to
platter and garnish with parsley.

Shirley and I had full servings of this at a demo at a local Wegman's
Supermarket. It was superb. The demo guy agreed with Kathy Pitt's caution
to be very careful about overcooking fish. Kathy, Chief Cook at Texas
Red Lobster, wrote me once here about the best way to order fish: ask the
waiter to slowly walk the raw fish on a platter through the hot kitchen and
serve it.

Typed and U/L to NCE by Burt Ford 3/97

From: Burton Ford Date: 15 Mar 97 National Cooking Echo

Posted to MMRecipes Digest by Steve Zielinski stevez@ripco.com on Aug
25, 1998