- 1/2 Spanish onion, chopped
- 1 (8-ounce) jar capers
- 5 shallots, peeled and chopped
- 5 tomatoes, chopped
- 1/4 cup chopped basil leaves
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- 2 lemons, juiced
- 1 cup olive oil
- 8 individual fish fillets of your choice
- Salt and pepper
- Serving suggestion: rice
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches.
Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.) Serve with rice, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Fish House
Recipe courtesy of Daphne Brogdon