Fresh Fish in garlicky tomato sauce- Italian style!



Fresh Caught Red Snapper in from the Louisiana Shores!

When you are landlocked and 7 hours from any ocean it’s pretty exciting to get fresh fish! My husband and son went spearfishing -(a 9 hour drive from Chattanooga) and came home with this beauty and a few others too. Being from San Diego and then living 12 years in Italy I always had access to fresh fish and now I really appreciate it since it’s so hard to come by. The hardest part about cooking any fresh fish is the cleaning and filleting which the boys graciously did for me. Then because it is so fresh you really need nothing but olive oil and garlic, salt and pepper. You want to taste the fish, not have it overrun by sauce. Typically restaurants will sauce it up to cover an aging fish and diminish the fishiness of it. But fresh fish (I mean caught and cooked within 2 days) is delicious on it’s own and to be appreciated for it’s flavor. I had 4 of these big guys so I had the luxury of cooking some in just olive oil and garlic, and some I added the tomatoes and then I did one cooked in coconut milk which was fantastic! I also cooked the heads to make fish soup which my family loves and it was bursting with flavor! They were licking the pot afterward.

Fresh Fish Filet Recipe:

Take your clean, rinsed fish fillet and pat it dry with paper towels
Heat a large fry pan with olive oil then add some chopped garlic. I put 3 cloves.
Add the fish and leave undisturbed at least 2 minutes so it sears the meat and doesn’t stick to the pan.
You can add fresh chopped or canned tomatoes at this point or not.
Depending how thick the fish is determines how long to cook it.
I cooked this fish about 4 minutes on first side then 6 minutes on other side until it flaked easily with a fork and was white inside not pink.
Add sea salt and fresh cracked pepper and that’s it! You can garnish with fresh Italian parsley or rosemary or whatever you have around. With a green salad you have a great, healthy, low calorie meal!
E si Mangia! ( and you eat)

note: The brown meat running through the center is a natural part of the fish  which is bitter to eat.  It is easily removed after cooking.

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Jane Biscarini From Rancho Santa Fe, CA to Rome, Italy to Chattanooga, TN I grew up in the San Diego area, down the street from the now famous Chinos Vegetable Market. We purchased our organic (wasn’t even a term then) veggies there. Their sweet white corn was a summer staple on our table. 20 years later Wolfgang Puck discovered them for his restaurants in Los Angeles and made them famous. Cooking fresh and delicious meals was always a part of my family life. My sisters and I all cooked. Then in my 20’s I discovered Italy- and my future Italian husband (from Milan). We originally moved to Italy to expose the kids (now Marco 22 and Isabella16 years old) to the Italian culture and language. Well, 10 years into it, we lived in Como, Florence ,Rome and my new favorite Puglia (the next Tuscany). At different intervals we have lived a total of a year with my Italian sister and mother in law, learning and integrating their cooking secrets from Lombardia, Liguria, and Piemonte. Our last year was spent in Puglia – Manfredonia to be exact- (not Macedonia although we kept slipping the tongue and saying that for months) a charming seaside town that is a new favorite and a foodie indulgence! I Completed a professional chef course for Italian cuisine in Terni (Umbria region) 2012. I taught Italian cooking classes for 3 years in Rome- to other foreigners, American embassy staff and secret service. For our work in Rome I prepared at least 2 lunches/dinners a week for Italians and this is what they say in their words: I have tasted many times the dishes prepared by Jane and I can say only this thing: “I’didn’t know that an American lady – I’m an Italian family – part time cook - could make so many tipbits of Italian, American, Mexican cooking, and the dishes are so good that I had to change my opinion about the quality of American food, and about the way used to combine various ingredients to obtain excellent results. Jane deserves a lot of congratulations for her work , for her commitment and for her passion!” Unforgettable her pumpkin soup and her New York cheese-cake, but also “amatriciana pasta” and “lasagna”! I never thought that an American pretty lady could teach me so much! Patrizia- Roma Hi, my name is Laura, I am italian and I live in Rome where I had known Jane since 3 years ago , so I have had the opportunity to go to her nice house many times and to appreciate her as hostess and good cook. Jane is able to cook perfectly every type of food, American, Mexican, Oriental but, above all, she is able to cook… Italian food better than an Italian!!!! It’s not easy to pass the exam of the “verdict” of Italians about different kinds of pasta, pizza, melanzane alla parmigiana, gnocchi and so on, but she is a great cook and she knows how to propose them in the best way as well. And in several occasions it happened that we – her Italian friends – asked her to give us the correct recipes! So I think you are lucky to have Jane as your cooking teacher, I am sure she ‘ll become one of your good friends too, and you’ll enjoy her cooking lessons! Laura Garassini Ho avuto modo di gustare la cucina di Jane, debbo dire che oltre ad essere meravigliosamente presentata i gusti non sono buoni, ma FANTASTICI!! Silvano Ferraro Translation: I had the chance to taste Jane’s cooking. I must say that on top of serving beautifully prepared dishes, their tastes are not good but fantastic! Per mia fortuna ho mangiato diverse volte cibo cucinato da Jane! E’ una esperienza sempre interessante per il palato e per la propria cultura gastronomica: Jane riesce, con poco e con grazia, a creare sapori perfetti che conducono in un viaggio sensoriale dalla tradizione italiana all’esperienza esotica… dove la certezza del buono si accompagna alla scoperta di nuovi gusti! Rosalba Translation: In my good fortune I have eaten Jane’s cooking various times. It is always an experience interesting for the palate and for the true cultural gastronomy. Jane can, with little and with grace, create the perfect flavors that conduct a voyage of the senses from the traditional Italian to the exotic experience…where the certainty of goodness is accompanied by the discovery of new flavors! Cara jane, ormai cucini così bene che meriteresti la cittadinanza italiana onoraria!!! Baci Gianluca Ievolella Translation: Now you cook so well that you deserve the honorary Italian citizenship!

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