This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a delicious Sicilian vegetable mix that goes well with any fish dish.
½ cup raisins
2 Tbsp olive oil
1 cup minced yellow onion
2 cloves fresh garlic, minced
2 ripe tomatoes, diced
½ cup Kalamata olives, pitted and halved
2 Tbsp capers. rinsed
zest and juice of one lemon
salt and pepper to taste
4 six-ounce yellow tail fillets (or swordfish)
Soak raisins in lukewarm water for 5 minutes. Drain and set aside.
Heat olive oil in a large saucepan over medium-high heat. Saute onion and
garlic until soft. Stir in raisins, tomatoes, olives and capers. Cover
pan, reduce heat to medium and cook for 5 minutes. Stir in the lemon juice
and season with salt and pepper.
Let the sauce cool to room temp, cover and refrigerate until needed.
Lightly oil the fish and season with salt and pepper. Saute or grill the fish and transfer them to a serving platter or individual plates. Warm up the sauce and spoon it over the fish and serve.