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What You Need:
(To Serve: 4)
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Salt
A 3-pound carp or scrod, cut into 8 six-ounce steaks about 1inch thick
Flour
4 tablespoons butter
2 tablespoons vegetable oil
1pound onions, peeled and thinly sliced
1 pound tomatoes, peeled, seeded and chopped (about 1½ cups)
½ cup dry white wine
1 tablespoon vinegar
1 teaspoon chopped small bottled Tabasco peppers
¼ teaspoon white pepper
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Translate this recipe:
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| How To Cook: |
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1. Salt the fish steaks on both sides; dip in flour and shake off the excess. In a heavy 12-inch skillet, melt 2 tablespoons of the butter and 1 tablespoon of the oil.
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2. When the foam subsides, add the fish and cook for 2 ½ minutes on each side, or until lightly browned. Remove to a platter.
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3. Heat the rest of the oil and butter in the skillet, and when the foam subsides, add the onions. Cook them for 3 to 4 minutes, or until they are translucent.
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4. Add the tomatoes, wine, vinegar, tabasco peppers and white pepper. Bring to a boil and stir. Return the fish to the skillet and simmer, tightly covered, for 10 to 15 minutes.
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5. Arrange the fish steaks on a platter and pour the sauce over them and serve.
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