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Catch ‘em & Cook ‘em: Fruits De Mer

December 18, 2019
By Capt. Dick May , Pine Island Eagle


1 1/4 Lbs mixed variety of fish cut into bite-size chunks

1 Tbsp butter

1 Tbsp olive oil

2 Tbsp minced garlic

1/2 C chopped Roma tomato

1/2 C dry white wine

1/4 C fresh basil chopped

Salt and pepper

How to:

1. Heat butter and olive oil in a skillet over medium high heat. Add garlic and saute until fragrant.

2. Add fish and sear on all sides.

3. Once fish is lightly browned, add tomatoes and stir. Salt and pepper to taste.

4. Add wine and cover.

5. Just prior to serving, add basil and stir gently.

Capt. Dick May is a former long-time island resident, fishing guide and cookbook author.



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