Friday, March 21, 2008
Friday Night Bites: Olive Bar Fish
I realized I probably should have posted this "Friday Night Bites" recipe sooner during Lent for all of you who don't do meat on Fridays...
This recipe is a Sweet Pea original, one I came up with after realizing I needed to capitalize on Sweet Pea R's obsession with our grocery's olive bar.
It worked like a charm. He was so excited about having olives everywhere on his plate, he even ate some of the tomatoes, which he rarely touches.
Olive Bar Fish
1 tablespoon extra virgin olive oil
4 filets of mild white fish such as tilapia, sea bass, etc.
1 shallot, minced
1 large glass of white wine (minus a few sips, eh?)
1 - 15 oz can of finely diced tomatoes, undrained
3/4 cup of pitted olives, etc from the olive bar chopped
Heat a nonstick skillet over medium-high heat and add the olive oil.
Pat the fish dry and cook on each side until brown. Remove the fish and keep warm.
Add the shallot to the pan and cook until slightly brown. Take a sip of the wine if necessary and pour the rest of the wine in the pan and add the tomatoes and olives, etc.
Scrape the bottom of the pan gently to deglaze the pan. Let simmer for a few minutes, or until the extra liquid has evaporated.
Serve the fish over parmesan grits and pour some of the sauce on top of everything.
If your sweet pea likes olives, this just might get them to expand their culinary horizons.
Life is sweet,