Well, it has been a little while since my last post, but I am finally back in Dallas and actually back to living under the same roof as my husband! Novel concept, huh? We will see how we make out in less than 1000 sq. feet but the kitchen at the new place is awesome! I should have no problem at all...
I must say, it was nice to cook for someone other than myself. This is actually a recipe that I created for Matt a long time ago that I was reinstated last night. Much to my delight, it was just as good as we remembered. The fish topping is very flexible and can go on anything from Salmon (for Matt) to swordfish (for me) or even shrimp or tilapia.
Mediterranean Style Salmon
4 - 1/2 lb. pieces of fish (either Salmon or Swordfish)
Salt
Pepper
Garlic Powder
1/2 medium yellow onion - sliced thin
Olive Oil
1 Tbsp. butter
1 Tbsp. fresh oregano
1 clove garlic - chopped
2/3-3/4 c. kalamata olives - chopped
2 c. diced tomatoes (the better the quality of tomato, the better the sauce will be)
- Drizzle the fish with olive oil then sprinkle with salt, pepper and garlic powder. Set aside. Preheat the oven to 375.
- Meanwhile, saute the onions in a skillet with 1 Tbsp. olive oil & 1 Tbsp. butter over medium heat. Cook until soft then turn down to medium-low. Let cook an additional 10-15 minutes to let the onions get sweet. Add in the remaining ingredients. Return heat to medium and let sauce come together. It should be chunky. Put in a bowl and set aside.
- Rinse out the skillet and return to medium high heat. When the pan is hot, drizzle with 1-2 Tbsp. Olive oil, then add fish to the skillet. If skin is on, place skin-side down first. Cook for 4 minutes/side. This will make Salmon medium rare. If you would like it cooked through or are using swordfish, place fish in the oven for an additional 5 minutes.
- Remove from the oven. To plate, place fish on a plate and top with tomato mixture. I served with roasted vegetables.
Ahhhh....food therapy complete!
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