Fish Fillet With Garlic Butter and Black Olives

Boomette's Note:

A recipe from the Coup de Pouce, I think it's from March or April. Tilapia and halibut can be used in this recipe.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1/2 cup butter
• 12 garlic cloves, whole, peeled
• 1 cup roasted red pepper, cut in fine strips
• 1/3 cup black olives, pits removed
• 2 tablespoons capers
• 2 tablespoons fresh sage or 2 tablespoons dill or 2 tablespoons basil, chopped
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 lb fish fillet, with white flesh (4)

Directions:

1. In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.
2. Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.

Reviews

[morgainegeiser]

This is a wonderful little fish recipe. I do not eat red meat, but I eat lots of fish, so always looking for a good fish recipe. The additional of the capers and olives give it a Mediterranean feel and the lemon and cloves add a freshness to the recipe. I did not use a 1/2 cup of butter and used olive oil instead of vegetable oil. Thanks for a nice simple fish recipe.

[loof]

What an outstanding way to prepare fish! I left out the capers and used the basil option. I used a scant amount of oil to cook the fish since the topping was already so buttery. Easy to prepare and restaurant quality - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by Maito)

[Maito]

What an awesome topping for fish! I halved the garlic and reduced the fats to just one tablespoon. I ended up having to omit the roasted red pepper since it had gone bad. The mediterranean flavors are just wonderful here. I used the sage, but I think the basil would be great in it too.