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Categories:
onion garlic thyme bay leaf margarine tomatoes tomato sauce fresh parsley salt sugar freshly ground pepper Amberjack all-purpose vegetable oil thyme fresh green beans
Viewed: 66 - Published at: 5 years agoIngredients
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1/2 teaspoon dried whole thyme
- 1/2 bay leaf
- 2 tablespoons margarine, melted
- 1 (16-ounce) can crushed tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1/4 cup chopped fresh parsley, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground pepper, divided
- 6 (4-ounce) amberjack fillets
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- Fresh thyme sprigs (optional)
- Fresh green beans (optional)
Method
- Saute first 4 ingredients in margarine in a skillet over medium-high heat until tender. Stir in crushed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Remove and discard bay leaf. Stir in 2 tablespoons parsley, 1/4 teaspoon salt, sugar, and 1/4 teaspoon pepper.
- Rinse fillets and pat dry; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in flour. Cook fillets in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter. Spoon sauce evenly over fillets; sprinkle with remaining 2 tablespoons parsley. If desired, garnish with fresh thyme and serve with green beans.
