Cobia Livornese

[Bite Me]

The first step is sit there and hold the open baggies while master butchers, Matt and the Biscuit carve the fish, this is something that I have become very accustom to.
Then, steak their loins, that almost sounds perverted, to 3/4 to an inch thick
Preheat the oven to 400.

In a skillet, a little olive oil and about half a finely chopped onion.
2 minutes later a couple of cloves of fine garlic, truly the essence of all things good in the world, another minute.
Add to that a cup or so of crush tomatoes, if you have fresh just cut them up and throw em in.
Add to that about a tbl spoon of crushed pepper flakes, a half cup of chopped olives and as may caper as you like, chopped, I like a lot.
Let that baby simmer for about 10 min.
Put about half of the sauce in a baking dish, put in the steaks then cover with the rest of the sauce.
In to the oven she goes for 25 to 30 minutes.
The bingo, bango, bongo some fine eats in a Sicilian styled sauce that will make yo want to slap yo momma.

This is outstanding for snapper, flounder and the best with grouper......enjoy

[Robja]

Thanks for posting this. I will have to try this.

[Kahi]

Thanks for posting...looks like a nice way to go for several types of fish.. I might add a few capers but that looks like a solid recipe. Thanks for sharing the image too.

Kahi