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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 546.1
  • Total Fat: 16.8 g
  • Cholesterol: 130.3 mg
  • Sodium: 351.7 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 86.3 g

View full nutritional breakdown of Psari Kapama (Satueed Fish Fillet with Tomato & Cinnamon) calories by ingredient
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Psari Kapama (Satueed Fish Fillet with Tomato & Cinnamon)

Submitted by: JVANAM

Introduction

I acquired this recipe from a fisherman's wife in the port town of Sami, on the isle of Kefallonia.

She was using a native fish; however, she did say that any firm fillet would work just as well.

Should you wish to holiday on Kefallonia remember the island is an official National Park of Greece. Book years in advance to be certain you are even allowed on the island.

And more importantly "What you bring in with you --- Take out with you."
I acquired this recipe from a fisherman's wife in the port town of Sami, on the isle of Kefallonia.

She was using a native fish; however, she did say that any firm fillet would work just as well.

Should you wish to holiday on Kefallonia remember the island is an official National Park of Greece. Book years in advance to be certain you are even allowed on the island.

And more importantly "What you bring in with you --- Take out with you."

Number of Servings: 6

Ingredients

    3 Tbsp EVOO
    2 stalks celery, chopped
    1 medium onion, chopped
    4 large cloves garlic, crushed & minced
    1 Lbs. (Italian?) plum tomatoes, chopped
    1 medium carrot, thinly sliced
    1 bay leaf
    1/2 tsp black pepper
    1/4 tsp salt
    1/4 tsp ground cinnamon
    6 fish fillets (about 1 1/2 Lbs. - I prefer Cod or Halibut), rinse and pat dry
    2 to 3 Tbsp fresh lemon juice
    Garnish with chopped leaf parsley

Directions

1) Heat EVOO in a large skillet over medium heat.

2) Add your mire poix to the pan. Sauté’ for about 2 minutes. Stir constantly. You will have to periodically adjust the heat so the mixture does not burn.

3) Drop in the pan the plum tomatoes, carrot, bay leaf, S & P, & cinnamon. Let cook for 5 minutes. During the cooking you will have to taste regularly to adjust the pepper & cinnamon.

4) With the back of a spoon, make 6 divots into the mixture & place the fish fillets in the depressions. With some extra veggie mix spoon the hot mix over the fish.

5) Cook the fillets over medium heat for 3 to 5 minutes. For differing varieties of fish the cooking time will differ. Be sure the fish fillets are opaque all the way through.

6) Remove the pan from the heat and sprinkle the lemon juice over the entire mixture. Let the skillet sit, off the heat, for about 5 minutes before serving. This allows all of the flavors to marry. Remove the bay leaf and garnish with the parsley.

An individual serving size is 1 fillet with accompanying veggies

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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