Gulf Fish Provencal with Oven-Dried Tomato Halves from Galatoire's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Gulf Fish Provencal with Oven-Dried Tomato Halves from Galatoire's

Gulf Fish Provencal

INGREDIENTS

6 ea Gulf Fish Portions (5-6oz each) - Mahi or Cobia suggested
1/2 ea red onion  
15 ea nicoise olives (cut in half)
3 T. capers
30. ea oven dried tomato halves
2T fresh basil
2T olive oil

PROCEDURE

  • Season the fish with salt and pepper, then grill the fish until just cooked through.  While fish in grilling set a saute pan on medium -high heat. 
  • Add olive oil to pan and saute the red onion until tender. 
  • Add remaining ingredients and lower to heat to just warm through the tomatoes. 
  • Once all of the ingredients have been warmed through, equally divide the vegetables among six plates.  Place the portions of fish on top drizzle with olive oil.  

Oven Dried Tomato Halves

INGREDIENTS

15 ea halved roma tomatoes
1/4 c olive oil
2 T chopped garlic
1 T  chopped basil

PROCEDURE

Toss tomatoes with above ingredients.  Place on rack and season w/ salt, pepper & sugar. Cook at 250 degrees for about 2  and 1/2 hours.

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