White Fish and Olive Sauce Vierge
White Fish and Olive Sauce Vierge
Rating: (1 rated)
  • 2 tomatoes, seeded and diced
  • 1 shallot, finely chopped
  • 1/4 cup (35 g) pitted black olives, chopped
  • 1 tbsp capers, chopped
  • 3 tbsp (45 ml) olive oil
  • 1 1/2 lb (675 g) white fish fillets (such as haddock or sole)
  • Tabasco sauce, to taste
  • Preparation
  • In a bowl, combine the tomatoes, shallot, olives, capers, 1 tbsp (15 ml) of the oil and the Tabasco. Season with salt and pepper. Set the sauce vierge aside.
  • In a large non-stick skillet over medium-high heat, brown half of the fish at a time in the remaining oil for 2 to 3┬áminutes per side, depending on the thickness of the fish, until cooked through. Serve the fish with the sauce vierge.
  • Description
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