• (Perch,Sole Snapper,Sword fish, or Salmon) you can use any of this fish
• 2 cups chopped plumb tomato
• 2 gloves of chopped garlic
• 2 oz extra virgin olive oil
• 1/2 cup black olives
• 1 pinch crushed red pepper flakes
• 1/2 cup dry white wine
• 1lb pounds fish fillets
• Salt and pepper
Preparation:
Preheat oven to 450 degrees [F].
In a 12-inch ovenproof skillet, combine the oil and the garlic let the garlic cook for 20 second add the olives and capers
make sure the flame is low cook all the ingrendent for a minute then add the tomato
And the pepper flakes bring to a boil over medium heat. Rinse the fish, pat dry,then cut into 2 equal portions. Season with salt and pepper and place skin side up in the skillet with the sauce. Bake 7 to 10 minutes, until just cooked through.
Place a portion on each of 2 plates, spoon some of the sauce over each, and serve it with soft polenta
Polenta for 2
2 oz of instant polenta to 2 cup of water salt to taste Boil the water salt it add the corn flower and stir it for 5 minute until is soft.
Polenta Stuffed With Four Cheese With Sautéed Mushrooms
Serves 6 People:
Ingredients:
• 1 cup instant polenta
• 5 cups chicken stock
• ½ cup cream
• 1 tablespoon butter
• 3 cherry tomatoes cut in half
• salt
• pepper
Preparation:
Place the chicken stock, cream, butter, salt and pepper in a heavy saucepan and bring to a boil.
Next add the polenta to the saucepan. Cook 5 minutes until done.
Line up six 3-inch diameter foil ramekins and place a tomato in each one. Pour the polenta into the ramekins halfway and put a piece of the cheese mixture on top (see Cheese Mixture below).
Pour the remaining polenta over each piece of cheese to the top of the foil ramekin.
Cool to room temperature and then bake for 15 minutes at 400 degrees.
Blend all of the cheeses together and place on a piece of plastic wrap. Wrap the mixture up in the plastic and roll to form a log. Place in the refrigerator until firm. Once the log is firm cut it into 6 equal pieces. For the Mushrooms:
• 2 cloves garlic
• 2 lb. mixed sliced mushrooms
• ½ cup extra virgin olive oil
Try our specialized spicy sauce. Take home a quart of our Italian Gravy.
