Parrotfish with Puttanesca

Name: Parrotfish with Puttanesca
Total time: 60 min
Yield: 4
Ingredients: 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

Pan-fried parrotfish with tomatoes, olives, capers, anchovy, white wine and basil.

Ingredients

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

Method

PREPARE THE FISH: Season both sides with salt and pepper. If the fish has skin, score it a few times to help prevent curling.
PAN-FRY: Heat the olive oil and clarified butter in a large sauté pan over medium-high heat. Cook the fish skin-side first until browned and crisp, then flip and cook for a few minutes. Remove and set aside. Pour off at least half the oil and butter.
START THE SAUCE: Reduce the heat to medium. Cook the shallot and garlic for about 2 minutes, stirring frequently, until translucent. Stir in the anchovy paste and cook for about 30 seconds.
SIMMER: Add the wine and reduce by at least half. Add the tomatoes, capers and olives, then season with salt and pepper. Gently simmer for a few minutes.
FINISH: Reduce the heat to low and stir in the salted butter until incorporated. Return the fish and tear in the basil. Coat with the sauce and continue cooking until the fish is cooked through.