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8 ounces of cut of Superior lake White fish
1 table spoon of extra virgin olive oil
1 ounce of fine chopped Italian parsley
1 glass of white wine
4 ounce of Italian can peeled tomatoes
sea salt and fresh cracked balck pepper
2 ounces of chopped garlic cloves
1 table spoon of all purpose flour
1 teaspoon of red crushed pepper

Crispy skin superior lake white fish with "Livornese" sauce.


Prepare the "Livornese" sauce by sauteing the fine chopped garlic in a frying pan with the extra virgin olive oil, as soon the garlic get the golden color add the fine chopped Italian parsley and then the glass of white wine, start simmering until the alcohol is evaporated, add the Italian can tomatoes by crushed into the pan with your hand, seasoned with fresh sea salt and the black pepper, cooked for ten minutes then blended in a blender and pass trough a sieve, return the sauce into the burner and reduce with the red crushed pepper, keep it on site. Cut the White fish filet in half and make to incision with a filet knife; then in a non stick skillet add a touch of oil, lightly floured the skin of the fish and place it in the hot skillet, seared for 4 minutes then finish cooking the filet of fish in the hot oven at 350 degree for 8 minutes more. In a dinner plate, place the warm sauce as mirror of the bottom of the dish and the White fish filet with the skin up serve.