The Sporting Chef
Recipe of the Week
Mediterranean Fish Sauté
This recipe works with just about any type of fish, although I prefer a light, flaky fish like halibut, sea bass or catfish. If you don’t feel like heating up the kitchen, season the fish with some salt and pepper and toss it on the grill. Combine all of the other ingredients in a bowl and let stand at room temperature for 30 minutes. When the fish is cooked, spoon the mixture over the fish.
4 servings
4 6 to 8 ounce fish fillets
*** Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 lemons, juice only
2 garlic cloves, minced
1 red onion, thinly sliced
1/4 cup kalamata olives, pitted and sliced
1 cup canned artichoke hearts, quartered
1 tablespoon fresh oregano, chopped
2 T fresh basil, chopped
3/4 cup fresh tomato, seeded and diced (or halved cherry tomatoes)
1/4 cup feta cheese, crumbled
Season fish with salt and pepper. Heat oil in a large skillet over medium heat. Add fish and lightly brown on one side. Flip over and cook for 2 minutes more. Add remaining ingredients except tomato and feta cheese. Remove fish when just cooked. To serve, place fish on plates and spoon pan mixture over each. Top with fresh tomato and feta cheese.
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