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Fish Provencale November 12, 2008

Posted by marksun in fish, seafood.
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I got this out of the newspaper in the early eighty’s and it is a great way to cook thick fish filets like a red snapper, probably halibut would be great, … firm fish.

  • 2 T onion chopped
  • 1/4 t garlic minced
  • water
  • 2 T salad oil
  • 1 can 16oz whole tomatoes crushed
  • 1/4c dry white wine or water
  • 6 pitted black olives sliced
  • 1 strip orange peel 3″ long
  • 1/2 t thyme leaves, crushed
  • 1/4 t oregasno leaves, crushed
  • 1/4 t salt
  • 1/8 t ground black pepper
  • 1 T flour

12 oz thick fish fillets – (definitely thaw them out first!)

In a large skillet, heat oil until hot. Add onion and garlic and saute until lightly browned 3 min.  Stir in tomatoes, wine olives,orange peel, thyme, oregano, salt and black pepper. Bring to a boil.  Reduce heat simmer and cover for 10 minutes.  Combine flour with  2 T water. Blend into tomato mixture.  Simmer uncovered until sause is thickend about 2 minutes and stir constantly.  Shouldn’t be too thick.  Arrange fish over sause, spooning some over fish and simmer covered until fish flakes when prodded with a fork, about 5 min.  Server over steamed rice.

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