Pesce Ai Fuoco Recipe
Sautéed black tiger shrimp and pacific cod fillet with capers and black olives in a spicy white wine tomato basil sauce served with crostini
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Ingredients
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Seafood
Sauce
Crostini
Method
Prepare the Crostini
- 1
Toast the Baguette
Preheat your oven to 200°C (400°F). Arrange the baguette slices on a baking sheet. Brush both sides with olive oil and toast in the oven for about 5-7 minutes until golden brown.
- 2
Add Garlic Flavor
Once toasted, remove the baguette slices from the oven and rub the cut side of the halved garlic clove over the top of each slice for added flavor.
Prepare the Sauce
- 3
Sauté Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Cook Tomatoes
Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they start to soften.
- 5
Deglaze with Wine
Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to cook off.
- 6
Add Remaining Ingredients
Stir in the chopped basil, capers, black olives, red pepper flakes, salt, and black pepper. Cook for an additional 2 minutes.
Cook the Seafood
- 7
Add the Shrimp and Cod
Gently add the black tiger shrimp and pacific cod fillet to the skillet. Cook for about 5-7 minutes, or until the shrimp are pink and opaque, and the cod is cooked through.
Serve the Dish
- 8
Plate the Dish
Serve the seafood and sauce hot over the toasted crostini, spooning extra sauce on top for flavor.
- 9
Garnish
Optional: garnish with extra fresh basil before serving.
