In addition to the tilefish, we’ve made it with Flounder, Striped Bass and Tilapia. And its yummy! – Jeannie Speckman
2 tablespoons of extra virgin olive oil
1 teaspoon fennel seeds, (about half a palmful)
4 garlic cloves, chopped
1 shallot, sliced
2 pounds (fish fillets)
Salt and black pepper
2 tablespoons capers, drained
1 14-ounce can diced tomatoes
2 tablespoons balsamic vinegar
1/2 cup fresh basil, 10 leaves, torn or shredded
1/2 cup claim juice
Crusty bread for mopping
Preheat the oven to 400 degrees
Heat a large ovenproof nonstick skillet on the stovetop over medium heat. Add 1 tablespoon of the EVOO to the pan, once around the pan. Add the fennel seeds garlic, and shallots to the pan and cook for 2 minutes.
Rinse the fish fillets and pat them dry. Season the fish with salt and pepper and set aside.
In a small bowl, combine the capers, tomatoes, the remaining tablespoon of EVOO, the balsamic vinegar, basil and clam juice. Add the mixture to the skillet and cook for 2 to 3 minutes. Slide the fillets into the pan Spoon the sauce over the fish and transfer the skillet to the oven. Bake the fish for 15 minutes, or until cooked through, adding the bread to the oven to warm through for the last minute or two.