Peter experimented one night (he's that kind of guy) and came up with this. He said: "I don't know where you're at with anchovies, but used properly they give a great depth to sauce and add little, if any, fishiness." Can you tell he's an attorney?
Ingredients
- 2 cloves garlic, minced
- 4-6 anchovy fillets, or 1-2 tablespoons anchovy paste
- 2 tomatoes, seeded and chopped (peel them if you want it to be perfect)
- 1 or 2 tablespoons chopped basil
- Olive oil to saute
- 2 fillets of firm fish like Mahi Mahi, shark or swordfish
- salt and pepper to taste
Directions
- Heat olive oil and saute garlic until golden
- Add the anchovy fillets (or paste) and saute until disintegrated
- Add the tomatoes and saute they break down stirring constantly
- Add basil and salt and pepper and simmer over a low heat
- Rub fish with a little olive oil and salt & pepper and grill over medium/high heat or place under the broiler for approximately 5 minutes a side
- Plate fish and spoon sauce over each fillet