Orange Roughy with
Sauteed Olives, Capers & Tomatoes


"This is my entry into the event supporting
"O Foods for Ovarian Cancer Awareness Month"


I applaud our community of food bloggers with hearts open wide to the needs and concerns of fellow foodies so dear and close Globally! In this day and age, in a world so "Me" focused, it is an honor and privilege to say yes to the call to support a cause like Ovarian Cancer Awareness! Thank you to Jenn of "The Leftover Queen", Michelle of "Bleeding Espresso" and Sarah of "Ms Adventures in Italy", for hosting this event!

And with a special prayer of support for Gina DePalma and her family;
"The Lord bless you and keep you;
The Lord make His face shine upon you and be gracious to you;
The Lord turn His face toward you and give you peace".


This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!


Ingredients
1/4 cup olive oil
2 Orange Roughy fillets
1/2 cup chopped fresh parsley
1/4 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, whole
1/8 cup Capers
6 garlic cloves, minced
3 Tbs. Sauvignon Blanc

Preparation
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

I had made saffron rice with this but while I was pre paring to take photo's I completely forgot to plate it. :) It also was yummy!

13 comments:

Proud Italian Cook said...

That's a beautiful dish you made in support of a wonderful cause. Ovarian cancer took my Mom when I was 9, so all this awareness about this disease is near and dear to my heart! Thanks Laurie!

Marc @ NoRecipes said...

Looks light and delicious. I love Mediterranean preps for fish like this:-)

michelle of bleeding espresso said...

YUM! Looks *so* tasty. Or *sounds* tasty since you forgot to take a photo...I've definitely done that with dishes that are too good to let get cold ;)

noobcook said...

such a healthy and flavourful dish. I love the colours!~

Anonymous said...

Wonderful blog!
Check out the link for the upcoming site www.behindtheburner.com and sign up for email updates. It's going to offer tips,tricks, and techniques on recipes from NYC's top chefs.

JennDZ - The Leftover Queen said...

Wow Laurie that look so delicious - some of my very favorite ingredients - capers and cherry tomatoes! YUM! I love orange roughy too! Thanks so much for participating and helping us get the word out! :)

Lori Lynn said...

Hi Laurie - being a fish aficionado, I am lovin' this dish! And a perfect letter "O" submission for a great cause! The saffron rice sounded awesome too.

Cakespy said...

Ohhh my! That looks so delicious--and for such a wonderful cause! Fantastic work!!

Dana McCauley said...

Rice or no rice, this is a lovely looking meal!

Vera said...

Very bright, flavorful, and healthy dish, and for a wonderful cause!

Pam said...

Perfect. I love these flavors with fish... makes music in my mouth.

michelle of bleeding espresso said...

Ooh I see photos! Gorgeous :)

buy propecia online said...

It looks delicious, thanks for leaving the recipe, I try it and indeed was a party on my mouth. Thanks for sharing.