Fish With Asparagus And Burst Tomato-Shrimp Sauce
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Olive Oil2 tsps
Ground Coriander2 tsps
Salt1 cup
White Wine2 cloves
Garlic (minced)6 large
Shrimp (peeled and deveined)2 tsps
Basil (chopped fresh)2 tsps
Oregano (chopped fresh)Directions:
1
Heat the olive oil over medium-high heat in a medium saute pan
2
Sprinkle the fluke with the coriander and salt and then dredge on both sides in some flour, tapping off the excess flour (you want just enough to coat)
3
Place the fillets in the hot pan and cook until golden brown on the first side, about 3 minutes
4
Flip and cook an additional minute on the second side, or until cooked through
5
Remove from the pan and set aside
6
Deglaze the pan with the white wine and cook until reduced by half
7
Add half of the minced garlic and the cherry tomatoes and shrimp
8
Cook until the shrimp is pink and cooked through and the tomatoes have burst, about 5 minutes
9
Remove from the heat and stir in the basil and oregano
10
Meanwhile, add the asparagus to a pot of salted boiling water and cook until bright green but not completely tender, about 3 minutes
11
Shock in an ice bath and place on paper towels to dry
12
To a skillet over medium heat, add the olive oil, the remaining garlic and the blanched asparagus
13
Cook until hot and tender
14
To serve, arrange some asparagus on a serving plate, top with a fish fillet and then with some sauce