Fish with Tomato Sauce
If you’re lucky enough to get your hands on some fresh white fish such as Fluke, Flounder, Halibut, etc., this easy skillet recipe is a must. Takes less than 10 minutes to make and tastes so good!
Last week I went fishing here in Long Island with some old friends from high school. They knew exactly what they were doing because we were all catching fish all day – striped bass, porgies and fluke (plus a ton of sea robins).
Sammie and Paul were awesome with the kids and even let us take home the keepers. For the Striped Bass I used my recipe my cookbook (so good!) and for the Fluke I made it in the skillet with a little butter, white wine, marinara and capers. So simple and delicious, my husband Tommy loved it! I served it with a little orzo on the side but some grilled asparagus or veggies would be great too.
Helpful Tips:
If fresh fish is available, buy it the day you are going to cook it. If fresh isn’t available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it. Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes. If only skin-on fillets are available you can ask the fishmonger to remove the skin for you if you’d rather not do it yourself.
