Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Halibut In Sweet and Sour Sauce
Halibut In Sweet and Sour Sauce
(Halibut in Dolce Forte)
4 halibut fillets, about 1 and 1/2 pounds
1 cup all-purpose flour, spread on foil
2 large eggs, lightly beaten in a bowl
1 cup dry unflavored bread crumbs
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 and 1/2 cups dry white wine
Juice of 2 lemons
1/3 cup sugar
Salt to taste
Coat fish fillets lightly with flour, shaking off excess.

Dip in beaten eggs, then coat with bread crumbs.

Press bread crumbs onto fish with the palms of your hands.

Set aside.

Melt 2 tablespoons of butter with olive oil in a large, preferably nonstick, skillet.

When butter foams add fish.

Cook over medium heat until golden, about 2 minutes on each side.

Place fish on a platter.

Discard the fat from the skillet.

Add remaining 1 tablespoon butter to skillet.

When the butter foams add the wine.

Cook, stirring occasionally, until the wine is reduced by half.

Add lemon juice, sugar and salt to taste.

Cook, stirring, over high heat about 1 minute.

Return the fish to the skillet and cook 1 minute longer, stirring and moving the fish gently. At this point the sauce should have a thick consistency.

Arrange fish on serving dishes, pour a few tablespoons of sauce over each serving and serve at once. Makes 4 servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex