Scorfano con pomodorini

Scorpion Fish with Cherry Tomatoes

The recipe is made with scorpion fish, a very delicate Mediterranean fish if you cannot find it you can substitute with other delicate salt water fish.

Ingredients:

1-1/2 to 2 lbs. cleaned scorpion fish fillets
4 Tbsp. extra virgin olive oil
10 cherry tomatoes
1/2 cup dry white wine
2 cloves garlic minced
2 Tbsp. capers
1/3 cup fresh chopped Italian parsley
salt to taste


Instructions:

1. In a large skillet, you might use two medium skillets, sauté the garlic for a couple of minutes, but be careful not to burn it otherwise it can get bitter.
2. Halve the cherry tomatoes and then add them as well.
3. After a couple more minutes add the scorpion fish fillets and the capers.
4. Add the wine and cook until they are cooked at least half way through.
5. Then turn them and continue cooking until done adding the parsley in the final minutes.

Notes:

If you have concerns about using wine in the recipe you can skip it. Caper packed in salt are the best, just be sure to rinse the excess salt from them before adding them to the fish.

Recommended resources: