Skillet Fish Fillet with Tomatoes, White Wine and Capers
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.
2 (6 oz each) fish filets, skin removed such as Fluke, Flounder, Halibut, etc
2 tsp capers
pinch kosher salt
fresh black pepper, to taste
Melt butter in a large skillet over medium heat. Add garlic and saute until golden, about 1 min. Add wine and lemon juice and simmer to reduce slightly 30 to 60 seconds. Add marinara sauce, stir and place fish fillets on top. Season with salt, pepper and capers. Cover and cook 4 minutes over medium-low. Turn and cook uncovered an additional minute, or until the fish is cooked through.
Yield: 2 servings, Serving Size: 1 fillet with sauce