PESCO SICILIANO

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Pesco Siciliano image

At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more.

Provided by Clifford Boren

Categories     European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 11

fish steaks (you may use any firm deep water fish, swordfish, shark, tuna, mahi mahi. I prefer shark)
2 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 small tomatoes, chopped (don't peel or seed, it's good for you!)
1/4 cup sliced pimento stuffed olive
1/4 cup pine nuts, lightly toasted
1/4 cup raisins
2 teaspoons capers
2 cloves garlic, smushed
3 drops Tabasco sauce (your preferred brand)
salt and pepper

Steps:

  • Preheat oven to 450 degrees.
  • Rinse fish and pat dry.
  • Arrange fish in an oiled oven proof dish.
  • Heat oil in a skillet.
  • Drop in onion slices, and saute 2 to 3 minutes.
  • Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
  • Cook 5 minutes over medium-low heat, stirring now and then.
  • Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.

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    #30-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #for-1-or-2     #seafood     #european     #italian     #fish     #dietary     #number-of-servings

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