This installment in our Chef Fama series marks the second to last recipe, but boy is it good. Tabanero seems to pair perfectly with the fish and it will definitely leave you wanting more. Has Chef Rahm Fama done it again? We certainly think so.
- 6 (6oz) Salmon Fillets
- 2 Tsp. Olive Oil
- 1 Large Onion, Diced
- 5 Garlic Cloves, Chopped
- 1/3 Cup Pitted Kalamata Olives, Chopped
- 1/4 Cup Drained Capers
- 1 (28oz) Can Diced Tomatoes, Drained
- 1 Tbsp. Chopped Fresh Parsley
- 1 Tbsp. Tabañero Original Hot Sauce
- 1 Tbsp. Butter
- 1/2 Tsp. Salt
Heat the oil in a large skillet over high heat. Add fish and cook 4 to 5 minutes on each side or until fish is firm to the touch when tested with a fork. Remove fish from the pan and keep warm. Add onion and garlic to the pan and sauté for 5 minutes or until tender and golden. Add olives and the remaining ingredients (capers, tomatoes, parsley, Tabañero Original Hot Sauce, butter, and salt), and then simmer for 10 minutes or until sauce is thickened. Serve sauce over fish.