White Fish and Olive Sauce Vierge
Ингредиенты
- 2 tomatoes, seeded and diced
- 1 shallot, finely chopped
- 1/4 cup (35 g) pitted black olives, chopped
- 1 tbsp capers, chopped
- 3 tbsp (45 ml) olive oil
- 1 1/2 lb (675 g) white fish fillets (such as haddock or sole)
- Tabasco sauce, to taste
Инструкция
- In a bowl, combine the tomatoes, shallot, olives, capers, 1 tbsp (15 ml) of the oil and the Tabasco. Season with salt and pepper. Set the sauce vierge aside.
- In a large non-stick skillet over medium-high heat, brown half of the fish at a time in the remaining oil for 2 to 3 minutes per side, depending on the thickness of the fish, until cooked through. Serve the fish with the sauce vierge.
