Fresh and delicious, easy yet suitable for a company meal, Enza's fish is a great choice for either a busy weeknight or a relaxed weekend dinner. Enza is the woman responsible for Salon Enza http://salonenza.com/ a true oasis of hair and body care. In addition to being an expert at making my hair look great, Enza cooks like a dream. This is her recipe, and I hope I remembered everything. The colors are beautiful and the fish light and fragrant.
Enza's Fish
1. Start with tilpaia, one fillet per person; I had three fillets. Salt and pepper each side of the fish and saute both sides in just a bit of olive oil in a deep skillet or braising pan; remove the fish when opaque and set aside, keeping warm.
2. In the same pan with medium heat, add a touch of oil and stir to release any bits of fish stuck to the bottom of the pan. Add in one small chopped onion and stir until onion starts to soften. Add about 1 tablespoon of capers, 1 tablespoon of lemon juice, and a cup of white wine. Simmer for a few minutes.
3. Add a 14 oz. can of petite diced tomatoes. Because it is August, I picked a few plum tomatoes and put them in the food processor and used them instead. Cook until the sauce thickens a little; this takes just a few minutes.
4. Add about a cup of packed spinach leaves to the simmering sauce and stir until the leaves are wilted but still a bright green. Add the fillets back to the skillet until heated through. Serve and enjoy. And maybe you will want some bread to soak up that last bit of sauce.
This fish sounds great!! Perhaps a nice Italian white wine would go with it!
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