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| Santa Barbara Surfer Saute |
| Serves:4 |
| "For an appearance on 'Live with Regis and Kathie Lee,' I was asked to prepare a dish that I had cooked for one of my Hollywood clients. The Santa Barbara Surfer Saute, using fish fresh from the waters off the Santa Barbara coast, was created for Gregory Peck and his wife, Veronique. This slowly simmered combo of fresh California ingredients was a real hit with the Pecks and with Regis, too. This recipe is featured in 'Cooking with Regis & Kathie Lee.'" |
Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
1/2 large Maui onion or other sweet onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
2 Anaheim chilis, chopped
1 teaspoon minced habanero chili or to taste
1 large tomato, peeled and chopped
2 teaspoons capers, chopped
1 medium yellow squash, diced
1 1/2 pounds whitefish
6 to 8 fresh basil leaves, torn
2 cups cooked brown or wild rice to serve
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Preparation:
Heat olive oil in a large skillet over medium heat. Add onion and garlic and saute 1 minute. Add bell pepper, Anaheim and habanero chilies; cook 3 minutes. Reduce heat; add the tomato and capers. Cover and cook 1 minute. Add squash and cook 5 minutes or until softened. Add fish and basil leaves. Cover and cook 3 minutes or until fish just begins to flake. Serve over rice.
Per Serving: 437 Calories (37% from fat); 18g Fat 3g Sat, 9g Mono, 5g Poly); 36g Protein; 32g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 374mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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