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Fillets with Tomato and Balsamic Vinegar |
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Serves: 4
Print this Recipe
(Filleti di Pesce al Balsamico)
Category: Fillets and Steaks
This combination of warm, lightly crispy fish and cool tomato-herb topping is one of my favorites.
1 large tomato, peeled, seeded, and finely chopped
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1/4 cup flour
1 1/2 pounds grouper, pompano, or other firm white fish fillets
4 tablespoons unsalted butter
1 Combine the tomato, capers, chives, and salt and pepper to taste. Stir in the vinegar.
2 Spread the flour on a sheet of wax paper. Sprinkle the fish with salt and pepper. Roll the fillets in the flour, lightly shaking off the excess.
3 In a large skillet, melt the butter over medium heat. Add the fish and cook, turning once, until just barely opaque when cut in the thickest part, about 8 to 10 minutes, depending on the thickness of the fillets.
4 Arrange the fillets on a serving platter. Drain the tomato mixture and spoon it over the fish. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fillets with Tomato and Balsamic Vinegar comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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