Braden Family Cookbook

Chuck Braden

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STIMPIRATA STYLE FISH              Hazan 

Sicilian-style sautéed fish 

2 servings 

3 TBSP extra virgin olive oil
1/4 cup minced onion
6 TBSP finely chopped celery
2 TBSP capers soaked and rinsed if packed in salt, drained if in vinegar
Canola or other vegetable oil to sauté fish
2 8 oz portions fish 1/2" thick
(Swordfish, salmon, mahi mahi, ono, etc.)
1/4 cup flour spread on a plate
salt and pepper
1/4 cup white wine/champagne vinegar 

Put olive oil in pan and over medium heat cook onion until it is pale gold.  Add celery and cook, stirring often, until tender.......5 or more minutes.....add capers and cook for 45 seconds.  Take this pan off of the heat. 

In another sauté pan large enough to hold the fish without overlapping add a generous amount of vegetable for sautéing the fish over medium high heat.  When oil is hot, dredge the fish in the flour and place in pan about 1 minute per side.  Remove fish with spatula to a gently heated platter and gently salt and pepper fish. 

Turn the heat to medium under the pan with the celery, onions, and capers.  When it starts to simmer add the fish and turn in the mixture a few times quickly......add the vinegar and let it bubble for a minute or two......transfer contents to a warm serving platter or warm plates (2) and serve right away.