Taste Of Sicily Recipe

Make the marinade

In a blender or food processor combine 0.5 cups extra-virgin olive oil, 3 tbs fresh lemon juice, 2 tbs orange juice, 3 garlic cloves, 0.25 cups parsley, 0.125 cups basil, 1 tbs fresh oregano (or 1 tsp dried), 2 tsp chopped capers, 1 tbs red wine vinegar, 0.25 tsp red pepper flakes, 1 tsp sea salt, and 0.5 tsp freshly ground black pepper. Pulse until a loose chimichurri-like sauce forms — it should be slightly chunky. Taste and adjust salt, acidity, or oil. Reserve about half for finishing the dish and half for marinating the fish.

Marinate the fish

Pat fish fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 0.5 tsp black pepper. Place fillets in a shallow dish or zip-top bag and spoon half of the herb-citrus marinade over them, coating evenly. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the fish with citrus). Remove from fridge 10 minutes before cooking to come toward room temperature.

Prepare fish for searing

Lightly dust both sides of the marinated fillets with 0.25 cups all-purpose flour, shaking off excess. This helps with browning and creates a light crust.

Sear the fillets

In a large skillet over medium-high heat, add 2 tbs extra-virgin olive oil and 2 tbs unsalted butter. When the butter foams and the pan is hot, place fillets skin-side down (if skin-on) and sear 3–4 minutes without moving to develop a golden crust. Flip carefully and cook 2–4 minutes more until just cooked through (internal temp ~125–135°F / 52–57°C for moist flaky fish) depending on thickness. Transfer fillets to a warm plate and tent loosely with foil.

Make the tomato-olive pan sauce

In the same skillet over medium heat, add a touch more oil if needed and sauté 2 sliced garlic cloves and 1 thinly sliced shallot until softened and fragrant (about 1–2 minutes). Add 2 cups halved cherry tomatoes and 0.75 cups halved olives, stirring to combine. Cook until tomatoes begin to blister and release juices, about 3–4 minutes. Pour in 0.25 cups dry white wine (or stock) and scrape up any browned bits from the pan; simmer 1–2 minutes to reduce slightly.

Finish the sauce

Lower heat and stir in reserved herb-citrus sauce (about half of what you made) to the tomato-olive mixture, warming through but not boiling. Add 4 lemon slices to the pan to warm and release aroma. Taste and adjust seasoning with salt and pepper as needed.

Plate the fish

Place a spoonful of the warm tomato-olive sauce on each plate, set a seared fillet atop the sauce, and spoon more sauce over the fish. Drizzle a light 1 tsp finish of extra-virgin olive oil over each portion and sprinkle 0.5 cups crumbled ricotta salata (or feta), 2 tbs toasted pine nuts, and 0.25 cups torn fresh basil. Finish with 0.25 tsp freshly ground black pepper.

Prepare couscous

Bring 1.25 cups boiling water or stock to a simmer with 1 tbs butter or olive oil and 0.5 tsp salt. Place 1 cup couscous in a heatproof bowl, pour the hot liquid over it, cover tightly and let sit 5 minutes. Fluff with a fork, then stir in 2 tbs chopped parsley and 1 tsp lemon zest. Adjust salt to taste.

Serve

Spoon couscous alongside the fish and spoon any remaining sauce over the couscous for extra flavor.