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"Hunger is the best sauce in the world."--Cervantes

Sautéed Fish with Balsamic-Tomato Reduction Recipe

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This recipe for Sautéed Fish with Balsamic-Tomato Reduction is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 thick fish fillets, about 1lb…Mahi works great with this, but any other white fish will be tasty also!!
1 tsp. kosher salt
1 tsp. coarsely ground pepper
6 tbsp. olive oil
10-15 grape tomatoes, diced
1 c. bread crumbs
1 clove minced garlic
1tbsp. crushed red pepper
1 ½ c. balsamic vinegar
Directions:
Directions:
In a small bowl mix bread crumbs, red pepper, salt, pepper, minced garlic, and about 2-3 tablespoons of olive oil. Heavily rub fish with the mixture and set aside.

Place balsamic vinegar in a small sauce pan on medium heat and reduce until its consistency is that of thin syrup. Remove from heat and fold in diced tomatoes.

Preheat a sauté pan over medium and add remaining olive oil. Cook fish on each side 3-5 minutes, depending on thickness. Remove from heat and serve immediately, drizzling balsamic reduction over fish.
Personal Notes:
Personal Notes:
I wish I could claim this recipe as my own, but I ordered this dish at a restaurant and it was so good, I replicated it and this is what I came up with…cooks pretty quickly and is so fabulous, you will have guests convinced you are a gourmet chef!!

 

 

 

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