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Rabalais Sacalait Italiano
(Crunchy Garlic Sacalait with Tomato Cream Sauce)
Sacalait (or other white fish) fillets
seasoned bread crumbs
chopped fresh basil
bowtie pasta, cooked and drained
In a saute pan, heat 2tbs olive oil, 2tbs butter, lots of minced garlic and 1 tbs fresh basil over medium heat, until garlic starts to cook. Roll fillets in seasoned bread crumbs and lay over the garlic mixture in the pan. Cook fish 2-3 minutes per side (depending on thickness of the fish).
In a separate saute pan, scald 1/2 cup cream. Add 1 cup prepared marinara sauce. Simmer while fish cooks. Add pasta and 1/4 cup romano cheese just before serving.
To serve, put pasta and sauce in a dish, top with fish/garlic. YUM!
This recipe is courtesy Tom and Barbara Means of Mortorano's Italian Cafe. While they can't serve sacalait at their restaurant, they do make a crunchy garlic shrimp dish that is out of this world.