The Isle of Capri: Pesce all´Acqua Pazza: Poached Amberjack

[Alexandria Profile]

Lunch Saturday 6th October ..


Da Mamma Giovanna is a heavenly, picturesque, and stunner Trattoria on the Island of Capri .. One evening my dear and I were sitting on the open air terrace, sipping a lovely Prosecco and we shared this sublime exquisite dish ..

Could not resist preparing today .. I subbed a small wild whole sea bass ..

Poached Amberjack Poached in White Wine & Tomatoes = Pesce all´ Acqua Pazza ..

One whole sea bass or amberjack, cleaned and head & tail left in tact ..
Italian Evoo
1 shallot
2 tiny garlic cloves
salt to taste
1/ 4 teaspoon dried red chili pepper ( guindilla = red horned cayenne crumbled )
3 tablespoons of fresh minced parsley
250 grams of fresh red ripe vine tomatoes
Dry White Wine (approx. 1/4 cup)

1) Preheat oven to 180 Centig degrees.
2) Sprinkle the fish with salt and freshly ground pepper on the fish and place in a glass baking dish or earthenware ..
3) Heat some Evoo in a skillet and and add the shallot, garlic, and crushed red chili pepper to skillet and sauté until shallot and garlic are tender and then add the tomatoes ( I peel mine and de-seed) and the white wine .. Bring to a high simmer and pour the tomato mixture over the fish ..
4) Cover the baking vessel and bake fish ( time depends on size of fish and your taste preferences) and bake until just opaque in center and sprinkle with the parsley ..


Simply, healthy, light and lovely .. No fuss ..

[karadekoolaid Profile]

..e molto italiano!
I love the simplicity of their dishes, and the end result is almost always awesome.
I had never eaten amberjack (in fact had never even heard of it) until last November. We were invited to the beach for a long weekend. Our friends are wonderful, sociable people; but they can´t or won´t cook. Ever!
However, since I know I´m probably going to have to cook, one day or another, I came with some spices....
Amberjack in coconut sauce, a touch of turmeric, garam masala - and grilled pineapple.
None left!

[Alexandria Profile]

Karakoolaide,

I totally agree about the sublime exquisiteness of coastal Italian regional cuisine ..

Amberjack is primarily from Mallorcan and Sicilian Waters here, and is called: Rudderfish in English.
In Spanish: Pez Limón ..
In Catalan: Verderol ..
In French: Sêriole ..

My fish monger told me, November .. However, it is amazingly awesome ..

Your recipe sounds fascinating ..

Thank you and have a lovely weekend ..

[Renee Profile]

What a lovely, but simple recipe Member 461!

I can get beautifully fresh sea bass from the fish stall on Chorley market and now that I am back home, that will be one to make.

Sadly, I won't be on the Island of Capri, but I can play some nice music and enjoy a glass of white wine!

[Alexandria Profile]

Renée,

This recipe is simply sublimely exquisite ..

Sounds like a wise plan in the making !!

Have a lovely day and Thank you for all your compliments and Feedback ..

Ciao ..

[karadekoolaid Profile]

..and in Venezuela - Medregal.

[Alexandria Profile]

Karakoolaide,

Thank you for your feedback ..

The Latin name for the Species is: Carangidae - Seriola Dumerili ..

The tail of young Amberjacks or Rudder fish have a markedly yellow tail and as they mature a yellow streak running along each side from the cheek to the tail ..

Quite a delicacy .. Two of the best, I have ever had was in Palermo, Sicilia and on the Island of Capri ..

I always order it in restaurants in season if available !!!

Have a lovely day ..