Bianco's Pesce Piccante Ala Caruso Recipe

• 4 lb Fish, see *
• 2 x Limes Salt and freshly grnd pepper
• 3 Tbsp. Extra virgin extra virgin olive oil
• 2 1/2 c. Thinly sliced onions
• 5 Tbsp. Minced garlic
• 5 c. Diced, peeled tomatoes
• 3 Tbsp. Capers
• 24 x Stuffed green olives
• 3 x Dry italian warm peppers, minced or possibly flakes to taste, up to 4
• 1 tsp Fresh oregano, minced
• 1 x Bay leaf fish, (e.g. striped bass, red snapper, or possibly sea trout with or possibly without head left on, remove gills

1. 1.
2. Prick skin of fish with a fork and sprinkle with lime juice.
3. 2.
4. Stuff the fish with lime shells and let stand for 3 hrs.
5. Remove lime shells.
6. 3.
7. Preheat oven to 375 degrees.
8. 4.
9. Sprinkle salt and pepper over fish.
10. 5.
11. Heat oil in a saucepan.
12. 6.
13. Add in onion and garlic; cook till wilted.
14. 7.
15. Add in the tomatoes, capers, olives, warm peppers, oregano, bay leaf.
16. 8.
17. Add in the tomatoes, capers, olives, warm peppers, oregano, bay leaf.
18. 9.
19. Salt and pepper to taste.
20. 10.
21. Let simmer for 10 min.
22. 11.
23. Pour oil and saute/fry over fish and place in oven.
24. 12.
25. Bake uncovered for about 30 min.
26. 13.
27. Place under broiler for 5-10 min.
28. Services.

salt, extra virgin, onions, garlic, tomatoes, capers, green olives, italian warm peppers, oregano, bay leaf fish

Taken from cookeatshare.com/recipes/bianco-s-pesce-piccante-ala-caruso-84348 (may not work)