Beer makes batters better, meat more tender, and sauces more flavorful.
Sauteed Fish With Tomatoes, Capers, Asparagus And Mustard Greens
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- #106201
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 white fish filets such as ling cod
salt and pepper, to taste
1/2 cup flour
1 tablespoon olive oil
2 cloves garlic, chopped
3/4 cup white wine
1/2 cup fish stock
2 teaspoons capers
1 lemon, juiced
2 vine ripe tomatoes, seeded and chopped
6 stalks asparagus, sliced diagonally on bias
1 bunch mustard greens, julienne
3 tablespoons unsalted butter
2 teaspoons fresh tarragon
directions
Season the fish with salt and pepper then dredge in the flour.
Heat a large saute pan with olive oil until very hot, add the fish and brown each side well about 2 minutes on each side.
Place in a 350 degrees F oven and cook about 5-6 more minutes or just until the fish is just cooked through. Remove from the oven and place fish on a tray.
Place the saute pan on high heat, add garlic and white wine and cook scraping the bottom of the pan to deglaze. Add the fish stock and reduce a bit, about 2-3 minutes.
Add capers, lemon juice, tomatoes, and asparagus and cook just until the asparagus is tender, about 2-3 minutes on high heat.
Add mustard greens and cook just until they begin to wilt. Stir in butter, then tarragon and season with salt and pepper. Pour mixture over fish and serve hot.
added by
monkek99
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 9, 2013
This was positively delicious! I can't wait to make it again for guests as it's a very impressive dish.