ChatterBank1 min ago
Please help with recipe!!!
4 Answers
While at Sainsbury's this weekend I saw some 'taste the difference trout' with sun dried tomatoes, capers & red peppers. It sounded gorgeous but was quite expensive so I thought I'd make my own. I've had a look on the internet this morning though and can't find any similar recipes, so can anyone help me make my own? I've got all the ingredients mentioned above, was thinking of bunging them all in a dish with either some olive oil or lemon juice & leaving to marinade for a few hours. I'm not sure whether the lemon juice would be too much though as you've already got some strong flavours there, and would the olive oil make it too greasy? Help! Anyone got any ideas of what I could do?!
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Copied from the About.com seafood recipes. Close to what you want I think.
1-1/2 lbs. orange roughy -4 fillets total (can substitute tilapia or other white fish)
olive oil
For the sauce:
1/4 cup white wine
1/2 teaspoon fennel seeds, chopped
2 cups clam juice
1/2 cup drained oil-packed dried tomatoes, chopped
2 Tablespoons drained capers
1-1/2 Tablespoons chopped anchovy fillets
1 Tablespoon chopped fresh, flat-leaf parsley
PREPARATION:
Preheat grill.
For the sauce:
1. Combine the wine and fennel seeds in a small saucepan and boil over med-high heat until reduced by half.
2. Add the clam juice and boil about 8 minutes. It should also be reduced by half.
3. Stir in the capers, tomatoes and anchovies and simmer for about two minutes. Remove from heat and stir in the parsley. Season with salt and pepper. Cover and keep warm while preparing the fish.
4. Brush fish with some olive oil and season with salt and pepper. Grill about 3 minutes per side. Fish should be opaque in the center.
http://frenchfood.about.com/od/fishseafood/r/l droughycapers.htm
1-1/2 lbs. orange roughy -4 fillets total (can substitute tilapia or other white fish)
olive oil
For the sauce:
1/4 cup white wine
1/2 teaspoon fennel seeds, chopped
2 cups clam juice
1/2 cup drained oil-packed dried tomatoes, chopped
2 Tablespoons drained capers
1-1/2 Tablespoons chopped anchovy fillets
1 Tablespoon chopped fresh, flat-leaf parsley
PREPARATION:
Preheat grill.
For the sauce:
1. Combine the wine and fennel seeds in a small saucepan and boil over med-high heat until reduced by half.
2. Add the clam juice and boil about 8 minutes. It should also be reduced by half.
3. Stir in the capers, tomatoes and anchovies and simmer for about two minutes. Remove from heat and stir in the parsley. Season with salt and pepper. Cover and keep warm while preparing the fish.
4. Brush fish with some olive oil and season with salt and pepper. Grill about 3 minutes per side. Fish should be opaque in the center.
http://frenchfood.about.com/od/fishseafood/r/l droughycapers.htm
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