Franklin’s Alpine Fish Fry

Serves: 5
Total Calories: 137


2 tablespoons olive oil
1/2 onion, minced
2 garlic cloves, minced
1/2 cup white wine
1 (8-ounce) can diced tomato
1 teaspoon salt
1/4 cup Kalamata pitted olives, chopped
3 teaspoons capers
1 teaspoon red pepper flakes (optional)
4 fish fillets - halibut or other firm fish
1/4 cup fresh parsley, chopped
pepper to taste


1. Heat oil in skillet over medium heat; add shallots and sauté three minutes.

2. Add garlic and sauté 1 minute.

3. Add wine and reduce by half.

4. Add tomatoes and salt; heat through (about 2 min.).

5. Add olives, capers and pepper flakes; add black pepper to taste; cook 5 min.

6. Nestle fish into sauce without overlapping.

7. Spoon sauce over fish.

8. Cook 6-8 min. or until fish is flaky and pulls apart easily when pierced with a fork.

9. Remove pan from heat; stir in parsley and serve.

Fun Fact:The approach of high winds is indicated by clouds tinged with red that float high at sunset.

Nutritional Facts:

Serves: 5
Total Calories: 137
Calories from Fat: 53

This Franklin’s Alpine Fish Fry recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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