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Recipe Stephanie Rizzolo, Contributing Writer, La Cucina Italiana
Approx. 12oz-1lb. Dogfish, thawed (If you don't have dogfish, you can sub another firm white-fleshed fish.)
2 large heirloom tomatoes, chopped
1.5 cups sun gold cherry tomatoes
2 medium Japanese eggplant, sliced into coins
2 tablespoons salted capers
8-10 fresh basil leaves
1/2 cup AP flour
1/4 cup Extra virgin olive oil
1/4 cup of white wine
salt and pepper to taste
Pat fish dry with a paper towel. Season on both sides with salt and pepper. Lightly dredge each piece in AP flour and set it onto a plate.
Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add 3 tablespoons of oil. Place the fish in the pan, laying them down away from your body. Lower heat to medium. When fish begins to curl and brown on the edges, flip. Continue to cook on all sides until completely opaque and lightly brown, 4-5 minutes.
Add 1 tablespoon of oil to the pan. Add eggplant and sauté until lightly browned. Add in tomatoes, capers, and pepper. Cook for 5 minutes or until the tomatoes release their juices. Add in white wine to deglaze the pan. Turn heat down to low and simmer for another 5 minutes, seasoning with salt to taste. Plate and garnish with fresh basil. Enjoy with crusty bread for dipping!