This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Poached Fish With Tomatoes
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- #85066
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound fish fillets or steaks (swordfish, haddock, sole, halibut or any whitefish)
1 tablespoon olive oil
3/4 cup green onions, chopped coarsely
3 cloves garlic, minced
2 cups chopped tomatoes, fresh or canned (drain if using canned)
2 teaspoons red wine vinegar
1 bay leaf
2 whole cloves
1 dash hot red pepper
black pepper, to taste
directions
Heat oil in large skillet and saute onions until golden and soft. Add garlic and cook for 30 seconds, taking care not to brown.
Add remaining ingredients except fish and bring to a boil. Reduce heat, cover and cook for 5 minutes. Remove cover and cook about 20 minutes more, until sauce begins to thicken.
Rinse fish with cool water and pat dry. Add fish and cook about 10 minutes per inch of thickness of fish, measured at thickest point.
When done, fish will flake easily with fork and turn opaque. Do not overcook. Remove bay leaf and cloves.
Serve immediately, especially with steamed rice or thin pasta.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
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