| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup olive oil
- One 8-ounce jar capers, drained
- 1/4 cup chopped fresh basil
- 5 shallots, chopped
- 5 tomatoes, chopped
- 2 lemons, juiced
- 1/2 Spanish onion, chopped
- Salt and freshly ground black pepper
- 8 fish fillets of your choice
Instructions
- Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.
- Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.
- Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over. Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 407 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 58 mg |
| Sodium | 736 mg |
| Serving Size | 1 of 8 servings |
| Calories | 407 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 58 mg |
| Sodium | 736 mg |
Reviews
I really wanted to love this. I love all kinds of fish. Used cod filet and followed recipe as stated, except I put the topping on for the entire cooking time because I was afraid it wouldn’t be done enough for me as written. Even having it on the whole time, the topping still tasted too raw for my taste. Not terrible, just not great. I’ll stick to my own broiled fish recipe.
ABSOLUTELY DELICIOUS!!!! It’s the first time we had capers and we agree we don’t like them so I will leave them off next time. The squeeze of lemon on top really takes it up another level. Yum
This recipe is delicious and just like the one at The Fish House.
This recipe is amazing!!! Probably the best fish recipe I’ve ever used. I absolutely love the tomato mixture as it can be used for so many things. Since I used less fish for the recipe, I had more tomato mixture left over. So I tried it a couple of different ways. I ended up using it as a salad dressing, tossing it with pasta, and using it as a multi purpose condiment. The liquid is probably the BEST homemade vinaigrette I have ever made. Needless to say, I definitely double the recipe for the tomato mixture now just so I can have enough left over to use on dishes other than this recipe. It is that delicious! This is definitely an easy go to fish recipe that never fails to please.
This is delicious! I did as other reviewers recommended and used a little less capers other wise the same. The fish I used was cod which we thought was perfect to accommodate the recipe procedures. I made the marinade in the morning for the evening meal. Highly recommend.
This is the best restaurant in all of Florida, maybe the whole US. This fish dish is out of this world, along with everything on the menu. Their key lime pie with meringue is a must have, along with their half and half (half clam and have conch chowder).
Do you think this can be made using Northern Pike? It is a white meat freshwater fish. I cant wait to try this, it sounds so good!!!!
In the 1980s while in Key Largo I had this dish at the legendary Fish House. I asked and they already had this simple quick amazingly tasty recipe on a print out by the cash register. I have shared this with our relatives in Uruguay (coastal country below Brasil) where the fish comes right off the boat each day. Our family there has made it a staple. Easy to prepare and will wow any dinner guest you may have!
Had this in the restaurant in the Keys, and have cooked it twice at home—once with tilapia, once with Chilean sea bass (sea bass was luxurious). If you can chop vegetables, you can prepare this dish. It is one of the best seafood dishes I have ever had, and I grew up in a coastal seafood town. Serve it with pasta, a green veggie or salad w/vinaigrette, French bread, and a white wine—Outrageous flavors—Do not skip the capers!!
This dish is incredible! I first had it at fish house in Key Largo where I was blown away. Last weekend I made it with fresh caught Florida snapper and it was visually beautiful, tasty, and perfectly cooked. I decided not to flip the fish and added 90 seconds to the cooking time. I also reduced the capers by 50%. Today I’m trying it with wild caught Florida grouper. So excited! This is a dish for fish lovers and those that are trying to develop a palette for fish. It’s a winner!