Italian Meats and Poultry Recipes - Orange Roughy with Puttanesca Sauce

Ingredients    

• 1 pound fresh or frozen skinless orange roughly or other white fish fillets

• 1 teaspoon dried oregano, crushed

• 1/2 teaspoon coarsely ground black pepper

• 1 tablespoon olive oil

• 4 medium plum tomatoes, chopped (about 1 1/3 cups)

• 1 small onion, cut into thin wedges

• 1/2 of a 2 1/4-ounce can sliced ripe olives, drained (1/4 cup)

• 1/4 cup dry white wine or chicken broth

• 1 tablespoon capers, drained

• 2 cloves garlic, minced

• Hot cooked orzo pasta (rosamarina) (optional)

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Method:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Cut fish into four portions. Sprinkle fish with half of the oregano and half of the pepper.

2. In a large skillet heat olive oil over medium heat. Add fish, seasoned sides down; cook for 2 minutes, turning once. Add tomatoes, onion, olives, wine, capers, garlic, and the remaining oregano and pepper.

3. Bring to boiling; reduce heat. Cover; simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.

4. Using a slotted spoon, transfer fish to serving platter. Boil wine mixture, uncovered, for 1 1/2 to 2 minutes or until slightly thickened. Spoon over fish. If desired, serve with hot cooked orzo.