Friday, December 1, 2006

Hawaiian Sunfish with Cherry Tomatoes, Roasted Garlic and Olives

Copyright 2006, The Stinking Rose Restaurant Cookbook

2 tablespoons olive oil
4 tilapia filets (5-7 ounces each)
Salt and freshly ground black pepper
1 pint cherry tomatoes in various colors, halved
½ cup kalamata olives, pitted and halved
¼ cup roasted garlic cloves (from The Stinking Rose Restaurant Cookbook)
2 tablespoons chopped fresh basil

In a cast-iron skillet, heat 1 tablespoon of the olive oil over very high heat until the surface shimmers. Season the fillets with salt and pepper on both sides and sear for 2 minutes on each side, or until nicely browned on the outside and opaque throughout. Transfer to a warmed platter.

In another skillet, heat the remaining 1 tablespoon olive oil over medium heat and sauté the cherry tomatoes, olives, and roasted garlic for 1 minute to heat them through.

Spoon the tomato mixture over the fish and sprinkle with the basil. Serve immediately.

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