Sauteed Fish with Garlic, Rosemary and Chili Pepper
This dish from Italy's Abruzzi region is fast and easy.
Traditionally prepared with monkfish, it would be equally as good with another firm,
meaty fish such as tuna or swordfish.
Serve with orecchiette or another favorite pasta, or with broccoli or sauteed greens such as Swiss chard.
1 1/2 lb (750 g) monkfish (anglerfish) fillets, cut on the diagonal into slices 1 inch (2.5 cm) thick (or tuna or swordfish)
salt and freshly ground pepper
1/4 cup (2 fl oz/60ml) olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh rosemary
1 tablespoon finely minced garlic
1 cup (8 fl oz/250 ml) dry white wine
Sprinkle the fish with salt and pepper.
In a large saute pan over medium high heat, warm the olive oil.
Working in batches, add the fish and saute on both sides, turning once,
until golden brown and almost cooked through, about 3 minutes on each side.
(If using tuna fillets, they may be cooked less, to your taste.) Transfer the fish to a warmed platter.
Reduce the heat to medium and stir in the red pepper flakes, rosemary, garlic and wine.
Simmer, uncovered, until the wine is reduced by half and becomes somewhat syrupy, about five minutes.
Return the fish to the pan for 1 or 2 minutes to coat it with the sauce, then serve at once.
Serves 4
-fromFish (Williams-Sonoma Kitchen Library)
Goldstein, Joyce Esersky (Ed) (1993) San Francisco
Smoked Bean Dip
Yield: 4 servings Heat Scale:Medium
Here's a smoky twist on refried beans that are used as a dip for chips or a filling
for burritos or soft tacos.
1 tablespoon vegetable oil
1/2 white onion
4 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
2 chipotle chiles in adobo, minced
1 cup cooked pinto or black beans
Heat the oil in a skillet and add the onion and garlic and saute until the onions are soft,
about 5 minutes. Add the cumin, salt, and chipotles, and cook for about 2 minutes.
Puree the beans in a food processor with a little water until you have a smooth paste. Add
the paste to the mixture in the skillet and cook for 2 minutes, stirring constantly.
from The Pepper Pantry - Chipotle
Dave Dewitt and Chuck Evans.1997 Celestial Arts. Berkeley, California