Stile Della Sardegna Della Sarda
Courtesy of Tom Gatch
When it comes to table fare, some Southern California anglers tend to look down on bonito, which is one of the smallest members of the tuna family. Not so in the middle of the Mediterranean Sea; residents of islands like Sardinia, Sicily and Capri celebrate the bonito as a welcome sight at mealtime. This Sardinian recipe is particularly useful for anglers who end up with a lot of the feisty bonito that are currently biting around our local kelp beds.
Ingredients:
2 lbs. bonito fillet, red meat removed, cut into four 1-inch steaks
3/4 cup extra virgin olive oil (with 1 tbs. set aside)
1 tsp. fennel seed, crushed
1 tsp. whole oregano, crushed
2 cloves fresh garlic, finely minced
1 tbs. lemon juice, freshly squeezed
1/2 cup chopped onion
1/2 cup Italian flat leaf parsley
1 1/2 cups fresh tomatoes, diced
1/4 cup pimiento-stuffed green olives
1/4 cup capers
Method:
In resealable plastic bag, combine bonito, olive oil, lemon juice, garlic and herbs; seal bag and marinate in the refrigerator for one hour. In medium skillet, heat oil over medium-high heat until hot. Add onion and sauté three minutes. Add parsley and tomatoes; sauté five minutes. Place fish in baking dish; spoon onion and tomatoes over fish. Sprinkle with olives and capers. Bake in 350 degree F oven for 15 minutes or until fish just begins to flake.
Makes 4 servings.
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