Wednesday, July 12, 2006

Hawaiian Sunfish With Cherry Tomatoes, Roasted Garlic and Olives

4 servings

More commonly known as tilapia, Hawaiian sunfish is a mild, white fish that here serves as a backdrop for the heady triumvirate of tomatoes, garlic and kalamata olives.

To save time, we've "roasted" the garlic in the microwave; the cloves don't brown the way they do in the oven, but they soften sufficiently and become mellow. Serve with couscous.

Adapted from "The Stinking Rose Restaurant Cookbook," by Andrea Froncillo with Jennifer Jeffrey (Ten Speed Press, 2006, $19.95).

2 tablespoons extra-virgin olive oil

4 skinless tilapia fillets (5 to 7 ounces each)

Salt

Freshly ground black pepper

12 ounces cherry tomatoes, halved

1/2 cup kalamata olives, pitted and halved

1/4 cup roasted garlic cloves (about 1 head)*

2 tablespoons chopped basil

Heat 1 tablespoon of the oil in a large cast-iron skillet over high heat until the oil shimmers. Season the fillets with salt and pepper to taste on both sides and sear for 2 minutes on each side or until browned on the outside and opaque throughout (you may have to do this in batches). Transfer to a warmed platter.

Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the tomatoes, olives and roasted garlic and cook, stirring, for 1 to 2 minutes or until heated through. To serve, spoon the tomato mixture over the fish and sprinkle with the basil.

*NOTE: To "roast" garlic in the microwave, gently remove the loose, excess papery skin while leaving the head intact. Trim off the top stem and 1/4 to 1/2 inch, exposing the cloves. Brush the top and outer skin with about 1 teaspoon olive oil. Place on a paper towel and microwave on high for 1 minute. Turn over and microwave for 1 to 1 1/2 minutes. When cool enough to handle, squeeze the softened garlic cloves out of their skins.

Per serving: 161 calories, 11 g protein, 8 g carbohydrates, 11 g fat, 0 mg cholesterol, 1 g saturated fat, 249 mg sodium, 2 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com

-- Marcia Kramer