||Pesce in Salsa di Capperi Alla Romana
from Pizzeria da Luigi, Bangkok
This is an ancient Roman sauce recipe from our friend Luigi. It does not use tomatoes
because tomatoes were not known in Ancient Rome. Tomatoes originated in South America
and were spread around the world following the Spanish colonization of the Americas.
- 1 pound white-flesh saltwater fish fillets (seabass, sole, haddock, hake, or orange roughy)
- about 1 1/2 cup flour for dredging
- freshly ground white or black pepper to taste
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons small capers, drained
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh Italian parsley
- sea salt to taste
- Pat the fillets dry with paper towels. This step is very important in order to saute the fillets properly.
- Place a large piece of waxed paper on your work surface and measure the flour onto it. Sprinkle with the pepper, then spread the flour out.
Lightly dredge the fillets in the flour. Dredging must be done at the last minute to assure a crisp coating.
- Slip the fillets into the skillet. Saute over medium to medium-high heat until lightly golden, about 1 minute on each side depending on the
thickness of the fillets, turning them only once. Transfer to a heated platter and reduce the heat to medium-low. Add the capers and wine.
Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Stir in the parsley and salt.
- Remove the pan from the heat and pour the sauce over the fish. Serve immediately.
- Serve with a salad or warm baguette.
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Last updated: October 12, 2010