Braised fish steaks

August 8, 2010


Braised fish (salmon, halibut) steaks

The New Mediterranean Diet, by Nancy Harmon Jenkins, pg 361
2# fish
A little (non-gluten) flour for dredging
3 T olive oil
3 medium yellow onions, sliced
1 glove garlic, minced
1 or 2 bay leaves
1 tsp sea salt
½ tsp sweet paprika
juice of 1 lemon

Dredge the fish in 1 T of flour. Heat 2 T olive oil. Sauté the fish in the hot oil until slightly brown on each side. Set aside. Preheat oven to 375°.
Add the onions, garlic, bay leaves, and salt to the pan. Stir to mix. Cook until the onions are soft, about 10 mintues. Remove the bay leaves. Add the paprika and lemon juice. Place the fish in a baking dish, cover with onion/sauce. Cook until done, about 15 minutes. Serve hot.

How I did it: I didn’t dredge the fish with flour. I made it with Swai, my new favorite white. Everything else was according to recipe. The onions are wonderful.