Sautéed Fish Fillets With Olive Salsa Recipes

SAUTéED SNAPPER FILLETS WITH BANANA SALSA

Steps:

• 1. Prepare the banana salsa. Cover and refrigerate. (The salsa is best made no more than 1 hour before serving.) 2. Heat the oil over medium heat in a large nonstick skillet and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside and just barely flakes when tested with a fork. Season with salt and pepper. Sprinkle with parsley and serve with the banana salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED FISH WITH ROMESCO SALSA

Steps:

• Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
• In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
• Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
• Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.