Sicilian Style Halibut

April 8, 2016

Ingredients

2 oz Tantillo Extra Virgin Olive Oil

3 anchovies fillets

1/4 lb halibut

1 lemon, juiced

Sea salt and pepper

2 cups grape tomatoes, halved

1 bunch parsley (leaves only), chopped

Drizzle of Tantillo Bliss

2 tbsp capers

Directions

1In a pan, heat up 1 oz. Tantillo Extra Virgin Olive Oil on high heat and mash in anchovies to melt them, remove from heat.

2Meanwhile, season the fish on both sides with lemon juice, salt and pepper.

3Drop into a pan of reaming hot Tantillo Extra Virgin Olive Oil and cook on both sides until crispy on the outside and white in the middle (about 5 minutes each side depending on thickness)

4Remove fish from pan, de-grease, and put into anchovies oil, make sure to cover the fish with anchovies. In a small bowl, combine tomatoes, parsley, and Tantillo Bliss. Serve along fish and garnish with capers. Buon Appetito!

**Courtesy of Stephanie and Tony Tantillo’s Table

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