Photo: Kana Okada
Try my take on classic puttanesca—a Mediterranean tomato sauce in which capers and olives provide an added punch of flavor—by using it to braise mahimahi or bass. You make your sauce, pop in your fish, cover the pan for a few minutes, and come back to a beautiful dish. The heat of the sauce does the cooking for you.
Active time: 15 minutes
Total time: 30 minutes
In a large, heavy skillet, heat 3 Tbsp. oil over low heat. Add garlic and anchovies and cook, stirring frequently and mashing anchovies, about 2 minutes, or until garlic is soft but not browned. Stir in red pepper flakes. Add tomatoes, wine, olives, and capers. Increase heat to medium and simmer gently, stirring occasionally, about 15 minutes, or until tomatoes have broken down. Season to taste with salt.
Season fish with salt, and lay gently in the sauce. Drizzle fillets with remaining 1 Tbsp. oil. Cover and simmer gently over low heat 7 to 10 minutes, or until fish is just cooked through and still moist. Sprinkle with parsley and serve.
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Published on September 06, 2013
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