When you think fish, you don't often think of having it in a creamy peanut sauce topped with pine nuts. Italians are creative with fish. I think that this dish is one of the best ways to add zest and life to 'plain ole' fish... that's how the Italian think about. As a side, serve with potato or rice along with julienne zucchini and onion sauteed in olive oil.
Begin by soaking your fish fillets (use the fish prefer and or budget allows) in fresh squeezed lemon juice for about one hour before cooking. When you are ready to cook, take a covered skillet and melt in 3 tbs of coconut oil and the same of olive oil on med. heat and to the oils add dried herbs: rosemary, mint and oregano with a bit of garlic powder and a shake of red pepper flakes.
Turn up the heat to high and lay in your fillets. Let them sizzle on high heat for 2-4 min browning both sides. Then cover and let simmer for 6 min on med. heat. In the meantime, slice your onion, and julienne one washed zucchini - skin on. Start another skillet with 2 tbs of olive oil. When the oil is hot, toss in the onion and the zucchini -stir fry until richly brown on edges. Next, you will want to check your fish fillets and add 1/4 cup heavy cream along with 2 tbs of organic peanut butter (or mashed pine nuts). Cover and let the heavy cream and peanut butter blend smoothly together, shaking the skillet from side to side without lifting the lid.
Finally, lay the fillets onto a serving plate, drizzle some of the
peanut sauce over the top. Take the onion and zucchini from their
skillet and lay this vegetable medley next to the fish then garnish the
entire plate with with pine nuts, fresh parsley and lemon.
~Tutti a Tavola!
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