Recipe: Mediterranean Sautéed Fish

Recipe courtesy Chef Big John, Rouses Markets

INGREDIENTS:

Mediterranean Fish:

• 4 white-fish fillets, 5-6 ounces each

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 teaspoon Rouses Creole seasoning

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Black pepper to taste

• 2 garlic cloves, minced

• 2 tablespoons capers, drained

• 1/2 cup cherry tomatoes, halved

• Juice of 1 lemon

• 1/4 cup chicken broth or dry white wine

• 2 tablespoons chopped fresh parsley

• Lemon wedges for serving

Fish choices: red snapper, grouper, triggerfish, flounder, cod

or mahi-mahi.

Cucumber-Tomato Salad:

• 1 large cucumber, chopped

• 2 cups cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1/4 cup Kalamata olives, halved

• 1/2 cup crumbled feta cheese

• 2 tablespoons chopped fresh parsley

• 2 tablespoons olive oil

• 1 1/2 tablespoons fresh lemon juice

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

Directions:

1. Prepare the salad: Combine cucumber, tomatoes,

red onion, olives, feta and parsley.

2. Drizzle with olive oil and lemon juice. Season with

oregano, salt and pepper. Toss gently and refrigerate.

3. Season the fish: Pat the fillets completely dry.

Season both sides with Creole seasoning, oregano,

garlic powder and black pepper.

4. Heat the olive oil in a large skillet over medium-high

heat.

5. Add the fish and cook for 3-4 minutes without moving

it. Turn and cook another 2-3 minutes, depending on

thickness.

6. Transfer the fish to a plate when it reaches 145°F and

flakes easily.

7. Make the sauce: Reduce heat to medium. Add butter,

garlic, capers and cherry tomatoes; cook about 1 minute.

8. Add lemon juice and broth or wine. Scrape up the

flavorful bits and simmer for 1-2 minutes.

9. Finish: Return the fish to the skillet and spoon the

lemon-caper sauce over it. Add fresh parsley.

10. Serve: Plate each fillet with cucumber-tomato salad

and a lemon wedge.

CHEF BIG JOHN’S TIP: Do not overcook the fish. Remove it as soon as it flakes and reaches 145°F. The

lemon-caper pan sauce will keep it moist and flavorful.

LET’S EAT!

ROUSES LOCATIONS:

• 7361 Theodore Dawes Rd., Theodore, AL 36582, (251) 653-7391
• 1545 Gulf Shores Parkway, Gulf Shores, AL 36542, (251) 948-4715
• 112 Saraland Loop, Saraland, AL 36571, (251) 675-8124
• 4350 Old Shell Rd., Mobile, AL 36608, (251) 380-0020
• 6729 Spanish Fort Rd., Spanish Fort, AL 36527, (251) 621-0552
• 7765 Airport Boulevard #609, Mobile, AL 36608, 251-272-5026
• 25405 Perdido Beach Boulevard, Orange Beach, AL 36561, 251-272-5034
• 3075 US Highway 98, Daphne, AL 36526