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CALIFORNIA'S ONLY SPORTSMAN'S NEWS SINCE 1953

Scott Leysath

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Monday, August 25, 2008
DOVE ON A STICK
Monday, October 06, 2008
BUTTERY TROUT


HOT OR COLD


So, one night I’ve got my mind set on sautéing some fresh fish fillets and topping them off with a simple, chunky tomato sauce. The problem was that I had just used up all of my delicious homegrown tomatoes to make a huge batch of tomato salsa. What to do? Using my limited mental resources, it dawned on me that the ingredients in a cool salsa are about the same as the warm tomato sauce I had pictured on top of my fish. I threw in a few other ingredients and called it tomato sauce. This recipe works with any finned creatures, but I prefer it with lighter, flaky fish like halibut or small stripers. Serve with pasta.

Sautéed Fish with Chunky Tomato Sauce
4 servings
4  6 – 8 ounce fish fillets, skin on or off
salt and pepper
3  Tbl olive oil
1  Tbl butter
2  garlic cloves, minced
1  Tbl capers, rinsed and drained
1  tsp Italian seasoning
1  cup prepared tomato salsa
1/2  tsp balsamic vinegar

     Season  fish with salt and pepper. Heat 1 Tbl of the olive oil along with the butter in a large skillet over medium heat. Add fish and sauté on both sides until lightly brown and just cooked. To prepare sauce, heat remaining 2 Tbl oil in a sauce pan over medium-high heat. Add garlic and capers and cook for 2 – 3 minutes or until garlic is lightly browned. Stir in remaining ingredients and heat to warm. Season with salt and pepper. Spoon sauce over fish.

     Cooking Tip – If you like your tomato sauce on the smooth side, process the finished sauce in a food processor or blender. Set your fish atop some warm pasta and spoon some shredded parmesan cheese over.
Scott’s website, HuntFishCook.com has hundreds of free fish and game recipes. Catch his TV show, HuntFishCook, in your area or on-line anytime at www.MyOutdoorTV.com.
 





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