Rating: 3.62 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.

Martha Stewart Living, January 2003

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Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.

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  • Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.

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Reviews (2)

13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
12/30/2008
Thanks for sharing this recipe, it's just delicious; everyone loved it!
Rating: Unrated
12/30/2008
Thanks for sharing this recipe, it's just delicious; everyone loved it!