Parrotfish with Puttanesca
60 Minutes | Serves 4
4 Parrotfish Filets
1 Shallot Minced
4 Garlic Cloves Minced
10-12 Fresh Basil Leaves
½ cup Kalamata Olives Pitted and Halved
2 Tbsp Jarred Capers Drained
2 Tbsp Anchovy Paste
2 cups Canned San Marzano Chopped or Diced Tomatoes
½ cup Dry White Wine
2 Tbsp Salted Butter
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Clarified Butter
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Season the fish filets on both sides with kosher salt and black pepper. If the fish has a skin, score the skin a few times. This ensures the filet does not curl when pan frying.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil and clarified butter. Cook the skin side first until browned and crispy. Flip the filets and cook for a few minutes. Remove from the pan and set aside. Remove at least half of the oil and butter from the pan.
Reduce the heat to medium.
Add the shallots and garlic. Cook for 2 minutes or until the shallots are translucent, stirring frequently.
Add the anchovy paste, stir and cook for about 30 seconds.
Add the white wine and reduce by at least half. Add the tomatoes, capers, olives, and season with kosher salt and black pepper.
Bring to a light simmer and cook for a few minutes.
Reduce the heat to low and add the butter. Stir until completely melted and incorporated into the sauce.
Add the fish filets back to the pan. Break up the basil leaves and add to the pan. Coat the fish with the sauce and ensure the fish is cooked through.
4 Parrotfish Filets
1 Shallot Minced
4 Garlic Cloves Minced
10-12 Fresh Basil Leaves
½ cup Kalamata Olives Pitted and Halved
2 Tbsp Jarred Capers Drained
2 Tbsp Anchovy Paste
2 cups Canned San Marzano Chopped or Diced Tomatoes
½ cup Dry White Wine
2 Tbsp Salted Butter
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Clarified Butter
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Season the fish filets on both sides with kosher salt and black pepper. If the fish has a skin, score the skin a few times. This ensures the filet does not curl when pan frying.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil and clarified butter. Cook the skin side first until browned and crispy. Flip the filets and cook for a few minutes. Remove from the pan and set aside. Remove at least half of the oil and butter from the pan.
Reduce the heat to medium.
Add the shallots and garlic. Cook for 2 minutes or until the shallots are translucent, stirring frequently.
Add the anchovy paste, stir and cook for about 30 seconds.
Add the white wine and reduce by at least half. Add the tomatoes, capers, olives, and season with kosher salt and black pepper.
Bring to a light simmer and cook for a few minutes.
Reduce the heat to low and add the butter. Stir until completely melted and incorporated into the sauce.
Add the fish filets back to the pan. Break up the basil leaves and add to the pan. Coat the fish with the sauce and ensure the fish is cooked through.
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