fish recipe

Here is the recipe from Jean.  The original in the Tastes of Italia (July 2004) called for sea bass filets.  I won’t pretend I know enough Italian to translate the recipe’s title on my own.  The magazine renders it “Sea Bass in Crazy Water.”

Jean’s version with tilapia left nothing to be desired so you don’t need to take out a second mortgage on your home to come up with sea bass.

Here is what you need:

• 3 tablespoons olive oil
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon dried red chili flakes
• 3 tablespoons fresh parsley, chopped
• 3 tablespoons capers, rinsed and chopped
• 2 cups Roma tomatoes, diced
• 1 1/2 cups dry white wine
• 1 pinch Kosher salt
• 1 1/2 pounds of tilapia filets (sea bass, red snapper, or grouper also work)
• freshly ground pepper (optional)
• additional chopped parsley for garnish (also optional)

In a large skillet, combine the olive oil, garlic and red chili flakes.  Saute over medium heat for three minutes before adding the parsley, capers, tomatoes, wine, and salt.  Bring to a boil.  Add filets and reduce the heat to medium-low and cook filets about three minutes on each side.  Arrange fish on plates and spoon the sauce/broth over the fish.  Garnish with fresh pepper and parsley if desired and serve hot.