Ingredients
2 tbsp. extra-virgin olive oil
1/2 med onion, finely sliced
2 garlic cloves, minced (I did not mince the garlic, just cut it in half for easy removal)
12 green olives, pitted and chopped
1 tbsp. capers
2 tbsp. flat leaf parsley
A few basil leaves
1/2 cup tomato puree (I added more than a 1/2 cup)
2 lbs monkfish or halibut fillet, sliced
Method
Heat the olive oil in a pan and saute the onion and garlic.
Add the olive, capers, parsley, basil and tomato puree.
Stir, then add the fish and cook for 15 to 20 minutes depending on the thickness of the slices.
And speaking of Chris, he has some great pictures of the birds who have visited our yard posted on his blog, The Bird Station. I can't wait for the Hummingbirds to come back!
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