> ha scritto nel messaggio
...
>
> I made this Fri. It was pretty good but I felt like it needed a little
> something more.
> I did bring out some lime slices and squeezed it over the fish once
> plated and that seemed to help but I just want a little more oomph to
> the dish.
> I was thinking of just a little, not too much, red pepper flakes, or
> maybe more of the olives and capers.
>
> What do you think?
>
> I served it with a side of spaghetti dressed in pesto and grilled
> asparagus that was topped with some freshly grated Parmesan cheese.
> http://i30.tinypic.com/15rmo10.jpg
>
> If it wasn't for the pesto it would have been a pretty bland meal.
> I know, two greens on the plate, oh well.
>
> @@@@@ Now You're Cooking! Export Format
>
> Halibut in Sicilian Sauce
>
> fish
>
> 1/4 cup all purpose flour
> salt and freshly ground black pepper
> 8 ozs halibut fillets; 1 inch thick
> 3 tablespoons extra virgin olive oil
> 1/2 small onion; finely diced
> 1 rib celery; finely diced
> 1/2 cup chopped tomatoes, peeled seeded; optional
> 2 tablespoons green olives, pitted; coarsely chopped
> 2 tablespoons pine nuts; toasted
> 2 tablespoons raisins; plumped in hot water
> 1 tablespoon capers; rinsed
> 1 clove garlic; finely minced
> 1/4 cup dry white wine
>
>
> Using the 1/4 cup of flour, lightly flour the fillets, shaking off
> excess flour.
> In a sauté pan, heat about 1 tablespoon of oil. Sauté the fish on both
> sides until lightly golden brown. Remove the fish.
> In the same sauté pan heat 2 tablespoons of olive oil over medium
> heat. Add the onions and celery and sauté until the onion are
> translucent and the celery softened.
> Add the tomatoes if using, (I didn't) and simmer for a few
> minutes until it starts to thicken slightly.
> Add the olives, pine nuts, raisins, capers, garlic and wine.
> Add the sautéd fish back to the pan and cover and simmer gently over
> low heat until the fish is just cooked through.
> koko

That recipe is more frequently used with monkfish tails, but any
Mediterranean fish might be used. I think you should have eaten it with
milder accompaniments, because that sauce should be quite flavorful, but if
you make it compete against pesto and Parmigiano, it's too much. When I
have eaten it it was served with sautéed greens, like Swiss chard or French
fries. There is also quite a lot of sauce compared to fish when I have had
it. It isn't my favorite, but I like it. The oil in it was always very
pronounced and fruity.