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Serve 4-6:
2 3 lb. Amberjack, fileted and skinned
3 tbsp butter
1/4 cup olive oil
1 med. onion
2 med. ripe tomatoes, diced
1 tbsp shallots, chopped
1 tsp. garlic
1 bunch cilantro, chopped
3-4 limes
2 small papayas, seeded, flesh removed & diced
1 cup dry white wine
1/2 cup chicken or fish stock
1 cup flour
salt and pepper
Wash the fish and make sure that they are free of bones, scales, and skin. In a sauce pan, sauté red onion with a litte bit of olive oil until almost transparent. Add shallots and garlic. Continue cooking until they start to brown. Add diced tomatoes and cilantro, stirring occasionally until tomatoes start to soften. Add half the white wine and squeeze juice of the limes into mixture. Add the diced papaya and season with salt and pepper. Add the stock, reduce heat and simmer uncovered until even consistency. In a skillet, place floured fish, skin side up, in hot oil with butter. When lightly browned, turn and add remaining white wine, reduce approx. 1 1/2 minutes. Spoon salsa mixture over fish letting some fall to sides. Place pan in preheated 400 degree oven and bake 2-3 minutes or until fish will easily break with fork. Serve with rice or pasta.
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