A piquant seafood dish Fish: An innovative recipe tops skillet- browned wahoo with tomato coulis.

Fast & Fresh

April 09, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

As interest in fish as a healthy part of the diet has grown in recent years, so has the availability of innovative fish-based recipes. This week's dish, wahoo with tomato coulis and capers, is just such a recipe. It was created by chef Sharon Ashburn of the Antrim 1844 inn in Taneytown. She suggests pairing the piquant fish dish with a rice pilaf and butter-braised sugar snap ,, peas or haricots verts. To finish the meal, pick up some individual pecan tarts at the bakery.

Wahoo with tomato coulis and capers

Serves 4


4 (4-ounce) wahoo (or swordfish) steaks

1/2 teaspoon salt

1 clove garlic, minced

1 tablespoon fresh parsley, minced

1 cup fresh bread crumbs

1 cup grated Parmesan cheese

2 tablespoons olive oil


1 teaspoon olive oil

1 clove garlic, minced

1 tablespoon minced shallot

3 medium plum tomatoes, seeded and chopped into 3/8 -inch dice

1 teaspoon balsamic vinegar

2 tablespoons minced fresh basil or 1/2 teaspoon dried

1/2 teaspoon sugar

2 tablespoons capers, drained

salt to taste

Mix together the salt, garlic, parsley, bread crumbs and Parmesan.

Dredge the fish in the bread crumb mixture, pressing crumbs on zTC bit to stick. In a large, nonstick skillet, heat olive oil over medium-high heat. When hot, add fish and brown about 2 minutes per side.

Remove to a heated platter and keep warm while making the sauce.

To make coulis:

In the same skillet (no need to wash), over medium-high heat, add olive oil, then garlic and shallot and saute until soft -- about 3-4 minutes.

Add tomatoes and cook until they just begin to wilt, but retain their color (about 3 minutes).

Stir in vinegar, basil, sugar, capers and salt.

Immediately remove from heat and spoon over warm fish.

Per serving: 386 calories, 6 grams saturated fat, 2 grams polyunsaturated fat, 18 grams complex carbohydrates

Pub Date: 4/09/97

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