Post by Jay on Sept 8, 2004 20:14:19 GMT -6
Fish Steamed Over Vegetables and Fresh Herbs
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 red bell pepper, cored and slices
2 medium zucchini, in 1-inch chunks
2 small eggplants, in 1-inch chunks
Salt and pepper
2 medium tomatoes, cored and roughly chopped, with liquid
1 teaspoon fresh thyme or marjoram
1/2 cup good black olives, optional
1 1/2 pounds skinned fillets of red snapper, striped bass or other
firm-fleshed fish
1/2 cup roughly chopped basil leaves
1. Put 2 tablespoons olive oil in a large skillet that can later be
covered and turn heat to medium-high. Add garlic and, when it
sizzles, onions and red bell pepper. Cook, stirring occasionally,
about 5 minutes.
2. Add zucchini, eggplant, salt and pepper and cook, stirring
occasionally, until eggplant is fairly soft, 10 to 15 minutes. Add
tomatoes, thyme or marjoram, and olives if you are using them and
cook, stirring occasionally, until tomatoes begin to break up, 5
minutes. Taste and adjust seasoning.
3. Sprinkle fish with salt and pepper and lay it on top of
vegetables. Adjust heat so mixture simmers and cover. Cook 8 to 12
minutes, or until a thin-bladed knife inserted into fish at its
thickest point meets little resistance. Remove fish to a plate,
then stir basil into vegetables and spoon them around fish;
drizzle with remaining oil (use a little more if you like) and
serve. Yield: 4 servings.
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 red bell pepper, cored and slices
2 medium zucchini, in 1-inch chunks
2 small eggplants, in 1-inch chunks
Salt and pepper
2 medium tomatoes, cored and roughly chopped, with liquid
1 teaspoon fresh thyme or marjoram
1/2 cup good black olives, optional
1 1/2 pounds skinned fillets of red snapper, striped bass or other
firm-fleshed fish
1/2 cup roughly chopped basil leaves
1. Put 2 tablespoons olive oil in a large skillet that can later be
covered and turn heat to medium-high. Add garlic and, when it
sizzles, onions and red bell pepper. Cook, stirring occasionally,
about 5 minutes.
2. Add zucchini, eggplant, salt and pepper and cook, stirring
occasionally, until eggplant is fairly soft, 10 to 15 minutes. Add
tomatoes, thyme or marjoram, and olives if you are using them and
cook, stirring occasionally, until tomatoes begin to break up, 5
minutes. Taste and adjust seasoning.
3. Sprinkle fish with salt and pepper and lay it on top of
vegetables. Adjust heat so mixture simmers and cover. Cook 8 to 12
minutes, or until a thin-bladed knife inserted into fish at its
thickest point meets little resistance. Remove fish to a plate,
then stir basil into vegetables and spoon them around fish;
drizzle with remaining oil (use a little more if you like) and
serve. Yield: 4 servings.