If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Peter experimented one night (he’s that kind of guy) and came up with this. He said: "I don’t know where you’re at with anchovies, but used properly they give a great depth to sauce and add little, if any, fishiness."Can you tell he’s an attorney?
Ingredients
2 cloves garlic, minced
4-6 anchovy fillets, or 1-2 tablespoons anchovy paste
2 tomatoes, seeded and chopped (peel them if you want it to be perfect)
1 or 2 tablespoons chopped basil
Olive oil to saute
2 fillets of firm fish like Mahi Mahi, shark or swordfish
salt and pepper to taste
Directions
Heat olive oil and saute garlic until golden
Add the anchovy fillets (or paste) and saute until disintegrated
Add the tomatoes and saute they break down stirring constantly
Add basil and salt and pepper and simmer over a low heat
Rub fish with a little olive oil and salt & pepper and grill over medium/high heat or place under the broiler for approximately 5 minutes a side
