Wednesday, March 24, 2010

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic

Nothing cooks faster than fish in a saute pan - we're talking under ten minutes.  And few things are healthier than fresh fish full of protein, omega-3 fatty acids and other nutrients.

Even better, top the fish with a mixture of fresh tomatoes, capers and garlic all smothered in lemon juice and olive oil.  And you have today's Simple Suppers recipe!  When I made this dish, I used a lovely piece of Pacific Rockfish, but Red Snapper would be an excellent substitution.  Enjoy!

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic
Serves 2 people
Cooking time: 10 minutes

2 4 ounce Pacific Rockfish or Red Snapper fillets
2 tablespoons grapeseed or canola oil
2 tomatoes, chopped
1 garlic clove, peeled and chopped
1 teaspoon capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme or fresh basil
salt and pepper

To cook the fish, rinse the fillets with cool water and pat dry.  Then, sprinkle both sides of the fish with salt and pepper.  Heat the grapeseed or canola oil in a saute pan over high heat until almost smoking.  Add the fillets and quickly cook on each side, until cooked through.  Remove from heat.

Meanwhile, place the tomatoes, garlic, capers, olive oil and lemon juice in a bowl and toss to combine.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with a heaping portion of the tomato-caper-garlic mixture.  Enjoy! 

Source For Ingredients
pacific rockfish, organic capers, organic garlic, organic thyme and organic lemons from Whole Foods 

Wine Pairing
For this dish, I'd recommend a crisp, citrusy California chardonnay, such as Windy Oaks.  Or, if red wine suits your tastes, try a Burgundian-style California Pinot Noir from a producer like Windy Oaks or Anthill Farms.