Rockfish With Tomatoes, Capers, Lemon, Artichokes, And Fennel Recipe

1 fave
More from this source
Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
424
FAT
60%
CHOL
49%
SOD
24%

Comments

Add a comment

Ingredients for 6 servings

1 tablespoon chiffonaded basil leaves

1/2 lemon, juiced, plus 2 lemons, zested and juiced

6 (6-ounce) rockfish or halibut fillets

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

2 tablespoons peanut oil

2 tablespoons capers

Salt and pepper

3 large globe artichokes

1 cup dry white wine

4 plum tomatoes, peeled, seeded, and large diced

6 cloves garlic, peeled and blanched in 3 changes water, then sliced

1 cup fish or chicken stock, optional

2 bulbs fennel, finely sliced lengthwise

You might also like

Pan-Roasted Pacific Rockfish With Fresh Tomatoe...
Domestic Divas Blog
Coastal Bend Redfish With Shrimp And Crab
Southern Living
Baked Rockfish With Cajun Tomato Relish
McCormick
Bouillabaisse (Mediterranean Fish Soup)
Williams-Sonoma
Bouillabaisse
Fine Cooking
Seafood Paella
BBC Good Food
Chesapeake Bay Seafood Stew
Cookstr
Creole Fish Fillets
Kraft Foods
Redfish with tomatoes, cheddar and cream in the...
Tine at Home
One-Dish Rockfish
AllRecipes.com