Bagna Cauda, literally "hot sauce", is an Italian sauce from the Piedmont
region. It is traditionally served in the colder winter months and used as a
dip and sauce for just about anything. This is a citrus version of the
Preparation Time: 20 minutes Serving Size: 6
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil, plus 3 teaspoons
- 4 anchovy fillets, minced
- 3 cloves garlic, chopped
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh basil, thinly sliced
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- (6) 6 ounce fresh fish fillets such as tilapia or snapper
- salt and pepper
Heat the butter and olive oil in a heavy
saucepan over low heat, until butter melts. Add the anchovies and stir until
they dissolve, about 2 minutes. Add the garlic and cook until fragrant,
about 30 seconds. Remove from heat and stir in orange juice, basil, lemon
zest and orange zest. Season to taste with salt and pepper. Keep warm.
Lightly salt and pepper both sides of your fish fillets and drizzle with 2 teaspoons
of olive oil on both sides. Drizzle 1 teaspoon of olive oil in a skillet over medium heat.
Add fish and fry until just opaque in the
center, about 3 minutes per side. Serve with the bagna cauda and vegetable and
sides of choice.