Note from Tony Dean: One of the things we admire so much about Chef Mark Mancuso’s cooking is that everything he does is simple and most meals are cooked on top of the stove in a saute pan. This one is no exception and works well with any white-meated fish, especially panfish such as bluegills, crappies or perch.
This is a great recipe for anyone who’s tired of the standard fried or beer-battered fish.
INGREDIENTS
Crappies (or bluegills or perch) seasoned flour (salt & pepper with a dash of paprika, if you like) 1 ounce olive oil (add more as needed) 1 cup chopped onions 1 cup diced tomatoes Fresh basil 1 ounce minced garlic 1 cup white wine 1 tbsp butter
PREPARATION
Heat the saute pan until it is very hot. This is a cardinal rule for saute cooking. Then, dust the fish very lightly in the seasoned flour, add olive oil to the pan, and quickly saute the fish - about one minute per side. Do not overcook them. Add olive oil as needed. Remove the fish from the pan and set aside.
Add onions, saute until opaque, then tomatoes, fresh torn basil, and quickly saute.
Add white wine, then the butter. Place the fish back in the pan to coat with the sauce, salt and pepper to taste and serve.
