Chef Greg Callis,
The sweetness of local tomatoes is accented with salty olives and sour capers creating a robust dish. Firm white fish can be substituted for snapper.
1 whole fish, 1-1 1/2 lb
1/4 cup canola oil
1/2 cup cornstarch
1/2 cup flour seasoned with oregano, paprika, salt, pepper and chili flakes
3 cups firm tomatoes, chopped or whole for smaller varieties
1 small zucchini, chopped into 1/2” pieces
1 medium red onion, cut in wide strips
10-12 large kalamata olives
6-8 queen green olives, pitted
1 shallot, minced
8-10 garlic cloves, chopped
3 Tbsp capers
2 Tbsp extra virgin olive oil
1. Scale and gut fish. Cut down both sides of spine and 3-4 diagonal slices on both sides.
2. Combine seasoned flour and cornstarch. Dredge prepared fish in seasoned mixture.
3. Heat canola oil in a large, oven-safe skillet. Lay fish in skillet. Brown one side and turn.
4. Add shallots, garlic, onions, tomatoes, olives, zucchini and capers.
5. Place skillet in 400°F oven for 10 min or until fish flakes with a fork.
6. Lay cooked fish on a bed of rice or greens. Return skillet to stove. Bring vegetable mixture to boil for 1-2 min. Remove from heat.
7. Pour mixture around fish. Squeeze lemon over fish and drizzle with extra virgin olive oil.
Yield: one whole fish serves 2-3 people