By John
PAN SEARED FRESH FISH WITH CAPERS/WINE SAUCE
TO SERVE:PLACE FISH WITH CAPERS/WINE SAUCE OVER COUSCOUS
YOU WILL NEED TWO THINGS [1] A GOOD DAY OF FISHING
[2] 4 1/2 INCH THICK FISH FILETS ABOUT 6 OZ EACH
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1-TABLESPOON OLIVE OIL
2 LARGE SHALLOTS,PEELED AND FINELY CHOPPED
3-TABLESPOONS TINY CAPERS
2-TABLESPOONS PITTED AND CHOPPED CALAMATA OLIVES
1/5 OF DRY WHITE WINE WHICH ONLY A 1/4 CUP IS NEEDED FOR THIS RECIPE
THE REST IS A BOUNS FOR YOU.
NOW COMES THE WORK,SEASON FISH WITH SALT/PEPPER.HEAT OLIVE OIL IN A HEAVY SKILLET ON MEDIUM HEAT FOR ONE MINUTE.ADD FISH COOK 3 TO 4 MIN
NOW ADD SHALLOTS TO PAN WITH FISH AND COOK FOR A MINUTE.ADD CAPERS OLIVE AND 1/4
CUP OF WHITE WINE.COVER PAN REDUCE HEAT COOK FOR 2 TO 3 MIN REMOVE FROM HEAT AND SERVE IMMEDIATELY ON A BED OF SAUTEED SPINACH.SPOON PAN SAUCE OVER TOP OF FISH DRIZZLE WITH A LITTLE SUN DRIED TOMATO AND BASIL VINAIGRETTE.
