Recipe from Chef John Sheely, Mockingbird Bistro, Houston
4 six-ounce Australis barramundi filets
salt and pepper to taste
3 ounces olive oil
2 tablespoons garlic, sliced thin
1/2 cup onions, medium dice
1/2 cup red bell peppers, small dice
1/2 cup green bell peppers, small dice
1/2 cup yellow bell peppers, small dice
1 cup tomato concasse (or chopped canned tomatoes, drained)
2 tablespoons fresh basil, chopped
1 tablespoon capers
3 ounces kalamata olives, pitted
Season barramundi filets with salt and pepper. Heat sauté pan to medium high and add olive oil. Sauté fish about 4 minutes or until golden brown (just on one side). Set aside.
Add sliced garlic in the same pan until golden brown, add onions and peppers and cook about 6 to 8 minutes or until soft. Add tomato concasse, basil, capers, and olives. Cook for another 6 minutes.
Return fish to the pan with the seared side up and simmer for 5 minutes to reheat. Serve immediately. Serves 4.