Fresh oregano

 

 

 

 

Italian Organic Oregano is 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 Italian recipes.
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 OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
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
Red Snapper with Tomatoes, Black Olives and Capers
Red Snapper with Tomatoes, Black Olives and Capers
(Chelidra Rossa con Pomodori, Olive Nere e Capperi)
 
 
Ingredients:

10 (6-ounce) red snapper fillets, skin on
25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 and 1/2 teaspoons capers, rinsed
2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped
1/2 cup extra virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 and 1/2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)
 
Directions:
 
In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil.
 
Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.

Holding a very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.

In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking.

Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan.

Saute until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning.
 
Turn fillets over and cook 3 minutes more.

Transfer to platter and loosely cover with foil to keep warm.
 
Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.

After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices.
 
Drizzle over fish, then sprinkle with remaining 1/2 cup parsley.
 
Garnish with tomato-olive mixture. Serves 10.
Subscribe to the OreganoFromItaly.com
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!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

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