Wednesday, July 29, 2015

Whitefish with Citrus-Olive-Caper Sauce

In addition to eating lots and lots of chicken, we also dine on a fair amount of fish. Snook fillets make a regular appearance on our table, and I'm always looking for different ways to serve it.

So while this recipe (courtesy of epicurious) calls for using Sea Bass, I decided to work with our snook instead, knowing its firmness and texture could probably handle the sauce. Plus, with just a few ingredients and very little prep time, dinner could be on the table in no time flat.

I put a pan in the oven, as close to the broiler as possible, and pre-heated it for five minutes on high.

While the pre-heating was going on, I mixed together some lime slices, fresh oregano, lime juice, capers, chopped olives, olive oil, and some salt and pepper. Because I was feeling wild and crazy, I also chopped up some plum tomatoes and added those into the mix.

When the pan was ready, I took it out from under the broiler, coated the fillets with olive oil, salt, and pepper on both sides. The pan went back under the broiler for about four to five minutes.

Dinner awaits...

Overall, we enjoyed the flavors of the sauce with the fish. I should have chopped the olives a wee bit finer, as their taste would sometimes take over a bite of the fish/sauce combo. That being said, I would definitely make this again and think the citrus-olive-caper-tomato mix would be absolutely superb spooned on some crusty bread.

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