January 11, 2010

Weeknight Fish in Tomato Sauce

What happens when you have a gigantic vat of sauce on hand and a New Year's mandate to make healthier weeknight meals without dirtying an army of dishes, learning a new technique or lifting more than a finger? You get five minute fish combined with the yesterday's spicy tomato sauce. Yes, this recipe (if you could even call it that) fits that impossibly steep bill.

Choose a white fish to your liking, perhaps low in mercury and subject to sustainable harvesting. Or just get the American farmed tilapia, it's so freaking cheap. I have to confess I don't even remember what I used to make this last week. Was it mahi? Cod? Snapper? No recollection. But, mmm, was it satisfying. And quick. And simple. And low mess. Score.

Weeknight Fish in Tomato Sauce
Serves 2

2 fillets of white fish (of your preference)
olive oil
1 1/2 cups tomato or arrabbiata sauce, including the juiciest/watery bits, warmed or room temperature (this is actually important)
1 tablespoon water or broth if your sauce is too thick (optional)

1. Pat your fish dry and season with salt & pepper on both sides.
2. Heat olive oil on medium high and sautee fish for two minutes on each side
3. Add warm tomato sauce and move fish around to deglaze the pan, add water or broth if your tomato sauce is too thick.
4. Cook only 2-3 minutes until fish is cooked through. Don't over cook. This is why you will want to start with warm sauce, as it isn't in the pan long enough to come up from chilled temperature (speaking from experience, and cold fish, here). Serve immediately!


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