the "Top"enade recipe from New Year's Eve...

Jan 05, 2008 21:29


Seafood TOPenade

TOPping
* small jar, sundried or roasted tomatoes, sliced and oil reserved
* small jar green olives, garlic stuffed and chopped
* about 1 cup sliced roasted red peppers
* 1 tbsp minced garlic
* oil from the tomatoes

For cooking the fish:
* 1 cup unbleached flour
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tbsp garlic, or to taste
* 2 tablespoons olive oil
* 2 tablespoons butter

* Seafood - a fish or shrimpies and/or scallops

Make the tomato and olive topping by combining tomatoes, roasted red peppers, olives, garlic and olive oil in a small bowl. Should be roughly equal parts of olive, tomato, and pepper in the bowl. Set aside.

Combine flour, salt and pepper on a large plate. Dredge each piece of fish in flour, shaking off any excess. In a medium sauté pan, heat garlic, oil, and butter until very hot but not smoking. Add fish and cook until golden, about 3 minutes per side. A general rule is that fish should be cooked 10 minutes for every inch of thickness measured at the thickest part. Check that the fish is cooked through by cutting into the center with a thin-bladed knife and peeking inside. The flesh should be opaque, not translucent. Transfer fish to serving plates and top with tomato and olive mixture. Serve immediately.

Sauté shrimps and scallops in the same amount of butter, olive oil, and garlic. Shrimp are cooked when curled and opaque. Scallops are done when flaking (sea scallops) or opaque (bay scallops, about 5-8 minutes)

Per serving (About 9.5oz/265g-wt.): 550 calories (240 from fat), 27g total fat, 7g saturated fat, 49g protein, 27g total carbohydrate (2g dietary fiber, 1g sugar), 85mg cholesterol, 630mg sodium

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