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Chef Kelley McCann's Sauteed Gulf Fish

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BATON ROUGE - Chef Kelley McCann showed us how to make his recipe for Sauteed Gulf Fish today on News 2 at 4.

If you have questions about any of his ingredients, send him an email.

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SAUTEÉD GULF FISH WITH TOMAOTES, OLIVES AND CAPERS


4 FILETS OF GULF FISH (DRUM, REDFISH OR SHEEPSHEAD)
½ CUP OF OIL
2 CUP OF WONDRA FLOUR
½ CUP GREEN OLIVES (ROUGH CHOP)
½ CUP KALAMATA OLIVES (ROUGH CHOP)
¼ CUP CAPERS
½ CUP CHERRY TOMATOES ( HALVED)
½ CUP GOUND TOMATOES
¼ CUP RED WINE
2 T. CHOPPED GARLIC
1 t. DRY OREGANO
1 t. DRY THYME
½ t. CRUSHED RED PEPPER
2 T. CHOPPED FRESH BASIL
2 T. UNSALTED BUTTER
SALT AND PEPPER


IN A SMALL POT, ADD SMALL AMOUNT OF OIL AND BRING UP TO MEDIUM HEAT. ADD ROUGH CHOPPED GREEN AND KALAMATA OLIVES, CAPERS AND DRY HERBS, THEN COOK SLIGHTLY. WITH A WOODEN SPOON, START LIGHTLY SMASHING OLIVES AND CAPERS TO RELEASE THE FULL FLAVOR OR THE OLIVES. THEN ADD GARLIC AND TOMATOES THEN DO THE SAME WITH THEM FOR JUST A FEW MINUTES. ADD WINE, GROUND TOMATOES AND FRESH BASIL THEN SIMMER.

IN A SMALL SAUTÉ PAN, ADD OIL AND BRING UP TO MEDIUM HEAT. SEASON YOUR FISH WITH SALT AND PEPPER AND DREDGE IN WONDRA FLOUR. ONCE YOUR PAN IS UP TO MEDIUM HEAT ADD FISH AND COOK UNTIL GOLDEN BROWN THEN FLIP. COOK FOR 3-4 MORE MINUTES THEN PLACE OF PAPER TOWELS TO REMOVE EXCESS OILS. PLACE EACH FILET ON A PLATE THEN TOP WITH THE TOMATO SAUCE AND ENJOY.

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