Fish Fillet Braised in Vanilla-Scented Tomato Sauce

Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a recipe I adopted and have yet to make..I will do so soon as it sounds great.

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, heat the olive oil over medium heat.
  2. Add the onions, fennel seeds and pepper flakes.
  3. Cook until the onions begin to soften, about 5 minutes.
  4. Pour the wine into the pan, add the vanilla bean and bring to a boil.
  5. Cook 2 minutes.
  6. Add the oregano, tomatoes and salt.
  7. Reduce heat and simmer 5 minutes.
  8. Remove the vanilla bean.
  9. Put the fish into the pan and spoon the sauce over it.
  10. Cover and cook on medium-low heat for 12 minutes per inch of thickness.
  11. Baste the fish occasionally with the sauce.
  12. When the fish is cooked through, remove the pieces with a spatula.
  13. Keep warm.
  14. Boil down the sauce until lightly thickened.
  15. Stir in the lime or lemon juice and parsley.
  16. Spoon over the fish and serve.

Reviews

(3)
Most Helpful

Wow! I was hesitant to make this because of the vanilla, but I'm glad I did. It's great!

Paris D January 16, 2011

Smooooth! After reading this recipe I was sure I would have a very strong reaction to the dish. Either I would love it or I would hate it. Tomato and vanilla? I loved it. I prepared it with basa, a Vietnamese fish similar to orange roughy. It was so light, so delicate, so smooth on the tongue and fragrant with vanilla. Try it-it's a killer sauce!

sugarpea November 11, 2003

I wasn't sure what to expect, but actually I don't think the vanilla was all that noticeable. However, let me say that I didn't have vanilla bean, so I used 1 teaspoon of vanilla extract. So I am not sure I got an accurate taste. I really did like the sauce, I'm just not sure how much the vanilla added. Overall, I enjoyed my dinner and am glad I tried this.

tara portee January 18, 2011

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