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 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 pan and keep warm.
Add onion and garlic to pan and sauté́ 5 minutes or until tender and golden. Add olives and next 6 ingredients; simmer 10 minutes or until sauce is thickened. Serve sauce over fish.