Mautone's Italian Fish

On the gulf coast of Florida, between Sarasota and Venice, is a quaint little town named Nokomis. If you like boats, beaches and good seafood, this is your unexploited paradise.

While visiting a friend in Nokomis last week, I met and had the pleasure of cooking with fellow foodie Neil Mautone. I watched and played sous chef as he prepared one of his specialties - Italian fish - a treasured recipe handed down from his mother. At one point he took great pleasure in schooling me on how to shop for fish, why to choose one tomato sauce over another and his reason for using caramelized onions as a substitute for salt. I was a willing and very interested student. We swapped recipes and techniques (on the preparation of Italian cooking) and I drank lots of Italian wine in the process. What a delightful, fun time we had.

Thanks Neil for a very memorable evening!

Mautone's Italian Fish

(Recipe by Neil Mautone)

Ingredients:

4 Flounder Fillets

Olive oil (extra virgin) preferably from Italy

1/2 large onion, diced

4 cloves garlic, chopped

2 15 ounce cans Contadina Tomato Sauce

1 teaspoon Oregano

1 teaspoon Basil

Red & black pepper

1 cup white wine (Chardonnay)

1/2 stick butter, softened

shredded mozzarella

Preparation:

In a large saute pan, cover bottom with olive oil and saute onions on low heat until caramelized. Add garlic and brown lightly. Add 2 cans of tomato sauce, wine, oregano, basil and dash of red pepper. Let cook on low heat 15-20 minutes.

Wash and pat dry fish and coat with softened butter and black pepper. Lay fish in red sauce and cook over low heat 15-20 minutes or until fish is pure white. Do not turn over. Add shredded mozzarella to entire top. Cover and cook until cheese melts.

Cook 1 pound of linguini and drain. Divide into four portions and top each with one fish fillet and sauce. Serve with salad and garlic bread.