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Rabalais Sacalait Italiano
(Crunchy Garlic Sacalait with Tomato Cream Sauce)

Sacalait (or other white fish) fillets
seasoned bread crumbs
olive oil
minced garlic
chopped fresh basil
marinara sauce
romano cheese
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.