Aired March 25, 2011
About 1/3 to 1/2 cup EVOO Extra Virgin Olive Oil
6 cloves garlic
4 fresh bay leaves
1 small fresh red chili, seeded
Zest of 1 lemon (use zested lemon in another recipe)
1 teaspoon coarse black pepper
4 8-ounce pieces black cod, mahi-mahi or halibut (ask for sustainable seafood)
For the Sauce:
2 tablespoons EVOO Extra Virgin Olive Oil
1 teaspoon anchovy paste or 2 flat filets, optional
2 cloves garlic, sliced
1 Fresno or Italian cherry chili, sliced
1 red mild pepper, frying or bell, halved and sliced
2 cubanelle peppers, mild green frying peppers, halved and sliced
1 red onion, quartered and sliced
Small handful of black, oil-cured olives, pitted and chopped or pitted Sicilian green olives, chopped
3 tablespoons capers or capote capers, drained
A few leaves of sweet basil, torn or chopped
A pinch of oregano
1 teaspoon sugar
2 tablespoons red wine vinegar
1 15-ounce can petite diced or crushed tomatoes
Salt, to taste
Combine the marinade ingredients in a blender or food processor. Blend or process and pour into a plastic bag. Add fish and refrigerate a few hours or up to overnight.
For the sauce, heat EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add anchovy paste or filets and stir to combine and dissolve. Add garlic, chilies, sweet or frying peppers, cubanelle and onions, and cook 8-10 minutes to soften. Add olives, capers, basil, oregano and sugar, and stir. Douse pan with vinegar and stir again. Add tomatoes and simmer to thicken, 10 minutes more. Add salt to taste.
Meanwhile, heat a skillet over medium-high heat. Remove fish from plastic bag, shaking off excess marinade. Cook fish 4-5 minutes on each side, to golden and crispy.
Serve pepper sauce over or under fish with crusty bread alongside for mopping.