Tratoria Lisina recently.
Redfish Served over Spinach & Cous Cous with Tomato Gravy
2 large filets of redfish, cut in half
1 cup flour + salt & pepper (approx 1 tablespoon of each or to your taste)
10 cups fresh baby spinach
Cous Cous (cooked according to package directions)
1 tablespoon EVOO
2 tablespoons butter
Heat oil & 1 Tbsp butter in skillet over medium-high heat. Mix flour with salt and pepper. Dredge fish in flour mixture. Pan saute for 3-5 minutes on each side. Meanwhile, heat the other Tbsp of butter in another skillet. Add spinach and cooked cous cous. Saute about 2 minutes, just until spinach is wilted. Season with salt and pepper and spoon 1/4 onto each plate. Top with fish and the sauce below.
1 tablespoon EVOO + 1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream
Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.