Served with puttanesca, fennel salad, lemon oil.
Photography by edible Hawaiian Islands
Medium Sauté Pan
Italian Parsley Leaves
5 Per Serving
Salt and Pepper
Cloves of Garlic
Crushed Red Pepper Flake
Oil Cured Black Olives
Kamuela Tomatoes Concasse
Blanched, Peeled, Seeded, and Chopped
Shaved and Fronds
Extra Virgin Olive Oil
Prepare Puttanesca Sauce.
In a medium pot, heat oil.
Add garlic, anchovy, and red pepper flake. Sauté until garlic is tender and anchovy has melted into the oil.
Add olives, capers, and tomatoes. Simmer for about 30 minutes.
Prepare Fennel Salad.
In a small bowl, add shaved fennel, fronds, lemon juice, and olive oil.
Mix together and season to taste.
Prepare Fish and Plate.
Season fish with salt and pepper.
Heat a medium sauté pan on high heat. Add olive oil.
Sear the fish presentation side first. Once golden brown (about 2-3 minutes) flip fish. Cook for another 2-3 minutes or until golden brown on both sides.
Ladle puttanesca sauce into a bowl. Place fish on top. Put fennel salad on fish. Drizzle lemon oil around fish. Garnish with parsley.
Serve and Enjoy!
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