' Fish Fra Diavolo - Vino Mas

Fish Fra Diavolo

  • 6 Tbsp olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • ½  cup chopped celery
  • 1/8 cup minced garlic
  • 1 tablespoons unsalted tomato paste
  • ½  cup dry white wine
  • 2 cans diced tomatoes
  • 1/4 cup chopped fresh basil
  • ½  teaspoon kosher salt, divided
  • ¼  teaspoon crushed red pepper
  • 4 (6-oz.) skin-on  fillets – Salmon, Trout, Snapper, etc…
  • ½  teaspoon black pepper, divided
  • ¼  cup fresh oregano leaves, divided
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup diced red bell pepper
  • 1 tablespoon drained capers
  1. Heat 3 Tbsp olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 10 minutes. Add garlic; reduce heat, and cook 5 minutes. Stir in tomato paste; cook 1 minute. Add wine; cook 5 minutes. Add tomatoes, basil, ¼ teaspoon salt, and crushed red pepper; simmer until reduced.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Sprinkle fillets with ¼  teaspoon salt and ¼ teaspoon black pepper. Add fillets, skin side down, to pan; cook 4 minutes. Turn and cook 3 minutes. Remove from pan. Add tomato sauce and 2 tablespoons oregano to pan. Add fillets, skin side up, to pan. Cover; cook 3 minutes.
  3. Heat 2 tablespoons oil a skillet over high heat. Add squashes and bell pepper; cook 5 -7 minutes. Stir in remaining salt, remaining black pepper, remaining oregano and capers.
  4. Plate fillets on top of sauce and squash mixture, top with sauce and fresh oregano leaves.
Pairing:  Super Tuscan, Chianti, Oregon Pinot Noir, Spanish Red Blend

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