Servings: 2 Servings
Calories: 250kcal
Ingredients
- 1/2 tablespoon of artisanal butter
- 1/2 ounce of extra-virgin olive oil from the Mediterranean groves
- A pinch of aromatic basil leaves freshly chopped
- 1 ounce of vine-ripened tomatoes finely diced
- 5 ounces of hand-harvested scallions finely chopped
- Hand-harvested sea salt and freshly ground peppercorns
- 1/4 tablespoon of pungent garlic finely chopped
- 1 ounce of crisp unoaked white wine
- 1/4 tablespoon of delicate shallots finely chopped
- 1 ounce of ocean-fresh clam juice
- 3 ounces of fresh wild-caught spot fish filets
Instructions
Prepare the Ingredients:
- Finely chop the garlic, shallots, scallions, basil leaves, and dice the vine-ripened tomatoes.
- Pat dry the fresh spot fish fillets using a paper towel and set them aside.
Season the Fish:
- Season both sides of the spot fish fillets generously with sea salt and freshly ground peppercorns.
Heat the Cooking Surface:
- Place a skillet or sauté pan over medium-high heat and add the extra-virgin olive oil and artisanal butter. Allow it to heat until the butter is melted and starts to bubble slightly.
Sauté Aromatics:
- Add the finely chopped garlic and delicate shallots to the hot pan. Sauté them for about a minute or until they become fragrant and slightly golden.
Introduce Scallions and Tomatoes:
- Incorporate the finely chopped scallions and diced vine-ripened tomatoes into the pan. Stir the mixture and let it cook for an additional 2-3 minutes until the tomatoes begin to soften.
Pour in Wine and Clam Juice:
- Pour the crisp, unoaked white wine and ocean-fresh clam juice into the pan. Stir gently to combine all the ingredients.
Cook the Fish:
- Carefully place the seasoned spot fish fillets into the pan, ensuring they are in a single layer and not overcrowded. Allow them to cook for about 3-4 minutes on each side, or until they are cooked through and easily flake with a fork. Adjust cooking time based on the thickness of the fillets.
Finish with Basil and Seasoning:
- Sprinkle the freshly chopped aromatic basil leaves over the fish and sauce in the pan. Taste and adjust seasoning with additional salt and pepper if needed.
Serve:
- Once the fish is cooked through and the flavors have melded together, remove the pan from heat. Plate the Virginia Spots, spooning the aromatic sauce and vegetables over the fish fillets.
- Enjoy your Virginia Spots!
- Serve the dish hot and savor the delicious flavors of the fresh, wild-caught fish combined with the aromatic and savory elements of the sauce.
Notes
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch or flour to the sauce after it has simmered.
• You can substitute ground turkey for the fish if desired.
• Feel free to add other vegetables such as carrots or celery to the dish for additional flavor and nutrition.
• Serve the Virginia Spots with a side of crusty bread or your favorite side dish.
Nutrition
Calories: 250kcal
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