Scorpion Fish With Tomatoes - {Scorfani In Guazzetto}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Red onion - thinly sliced (medium)
1		Garlic clove - roughly chopped
3 tablespoons	45ml	Chopped mint leaves - divided
3 tablespoons	45ml	Chopped fennel tops - divided
1/2 tablespoon	7.5ml	Red chile flakes
1		San Marzano tomatoes - (16 oz), drained, a
		Crushed by hand
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Scorpion fish - cleaned, rinsed (small)
		= (or 2 red snapper, 1 1/2 lbs each)
2 tablespoons	30ml	Finely-chopped Italian parsley

Recipe Instructions

In a 12- to 14-inch saute pan, heat the olive oil over medium-high heat. Add the onions, the garlic, 2 tablespoons of the mint, 2 tablespoons of the fennel tops, and chile flakes; cook until the garlic is lightly browned and onion is softened, about 8 to 10 minutes. Add the tomatoes and salt and pepper, to taste, and cook, uncovered, for 15 minutes.

Meanwhile, place the fish in a pan that just holds them.

When the sauce has cooked, pour it over the fish and place the pan over low heat. Cook, covered, for 10 minutes, until the fish are cooked through. Sprinkle with the parsley and the remaining mint and fennel and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C39) - from the TV FOOD NETWORK

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