PORTOFINO PESCE
A FRIEND’S GIFT OF FRESH MAHI PAIRED WITH INGREDIENTS FROM LARDER BECOME A 0NE-POT
4 mild white fish filets (I used mahi)
Salt and freshly ground pepper to taste
2 tablespoons olive oil, plus more for serving
1 red bell pepper, cored, seeded, and diced
1 large sweet onion, peeled and diced
Anchovies, 4 filets
4 cloves garlic, minced
1 teaspoon paprika, preferably smoked
Crushed red pepper flakes, dash of
1/2 cup dry white wine
1 1/2 cups chicken stock (I use Better Than Bouillon)
1 can (28 ounce) whole peeled tomatoes chopped, preferably Italian, plus juice
1/2 cup Kalamata olives, I use more because they add flavor and color
3/4 cup quinoa or pearl couscous
1 lemon, zest of and reserve juice for later
Parsley, a bunch of
Mint, a bunch of
In a large skillet (with lid) or a Dutch Oven, heat olive oil and sauté peppers and onions over medium heat until tender and browned, about 5 minutes. Smash up anchovies until paste-like, and add to pot along with garlic, paprika, and red pepper flakes. Stir for 1 minute before adding wine, scraping browned bits from the bottom of the pan. When wine has just about evaporated, add chicken stock, tomatoes, lemon zest and 3 tablespoons snipped parsley. Bring to a boil over medium heat, adding couscous or quinoa. Dry fish filets, season lightly with salt and pepper before nestling them in the skillet thoroughly covering them with juices. Cut the heat to low, cover and cook 10-20 minutes, until fish is translucent, and thoroughly cooked (almost flaky).
FRESH MAHI PAIRED WITH INGREDIENTS FROM LARDER BECOME A ONE-POT MEDITERRANEAN MEAL
Remove fish to a plate and keep warm while continuing to cook the couscous or quinoa until tender, about 5 minutes and pan juices have started to thicken. Return the fish to skillet to rewarm…keeping the filets as whole pieces. Serve hot in bowls, placing a filet in each bowl with juices covering. Drizzle each with lemon juice, and ta bit of olive oil f you wish, a sprinkle copious amounts of chopped parsley and mint over the top.
Serves 4.
Oh the joys, smells, and palates of SUMMER!
Fragrant Mint
