Curtis says, "Try my take on classic puttanesca—a Mediterranean tomato sauce in which capers and olives provide an added punch of flavor—by using it to braise mahimahi or bass. You make your sauce, pop in your fish, cover the pan for a few minutes, and come back to a beautiful dish. The heat of the sauce does the cooking for you."
Slightly Adapted from Curtis Stone via Oprah.com
4 Tbsp extra-virgin olive oil, divided (I reduced oil to 2 Tbsp)
4 cloves garlic, finely chopped
3 anchovy fillets, chopped
1/2 tsp crushed red pepper flakes
1 1/2 lbs tomatoes, chopped
1/3 cup dry white wine
1/2 cup Kalamata olives, pitted and halved (I used mixed olives)
2 Tbsp capers, drained
4 skinless mahi mahi or sea bass fillets (6 oz each) (I used local opah)
2 tsp. finely chopped flat-leaf parsley
This post is linked up to I Heart Cooking Clubs where this week's theme is You Say Tomato, I Say Tomahto. You can see all the tomato-filled dishes everyone made by clicking on the picture links of the post.
***Book Giveaways Reminder!***
If you happen to live in the U.S. or Canada and love to read, I have two great book giveaways going on right now. Click on the links below to see my reviews, recipes inspired by the books, and how you can enter!
The Monster's Daughter by Michelle Pretorius: Dark and gritty mystery thriller, set in South Africa with history and speculative fiction worked in.
(Giveaway runs through 8/1/16)
Unearthed by Alexandra Risen: Beautiful and moving food, garden, and family memoir (Giveaway runs through 8/4/16)
Happy Aloha Friday!