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1/1 Photo of Orange Roughy With Sauteed Olives, Capers & Tomatoes
This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!
Units: US | Metric
Serving Size: 1 (531 g)
Servings Per Recipe: 2