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Categories:
orange Italian stewed tomatoes white wine salt yellow onion drizzle extra virgin olive oil oregano couscous
Viewed: 41 - Published at: 9 years agoIngredients
- 4 pieces orange roughy or 4 pieces similar white fish
- 1 (14 ounce) can Italian stewed tomatoes
- 1/2 cup dry white wine (chicken broth can be substituted)
- salt & pepper
- 1 small yellow onion
- drizzle extra virgin olive oil
- 1 teaspoon dried oregano
- 1 box couscous, to serve the fish over
Method
- heat non-stick skillet over med-high heat.
- drizzle EVOO around pan.
- saute chopped onion for about 3 minutes.
- push onion to side of pan, use more EVOO if necessary,.
- place DRY fish in pan, sprinkle w s & p.
- cook for 2 minutes on each side over med-high heat to sear fish.
- add white wine, this will release the fish from the pan, scrape bottom of pan w a spatula to deglaze.
- Turn heat down to LOW, add tomatoes & oregeno, cook covered for about 3 more minutes. Do not overcook fish!
- *Serve with couscous and sauteed spinach to complete meal.
