Nairagi Puttanesca Recipe

da CHEFS box comes with a lot of prepped as well as fresh foods, and one of the fresh items was nairagi (local marlin).

Thankfully, Chef Brian Hirata of Na`au Hilo gave me a very easy recipe to incorporate the Nairagi in - Fish Puttanesca!

It was so tasty - the kids ate it up!  I definitely want to try it with chicken (but even with just the spaghetti, it was still very delicious!).

Nairagi Puttanesca

Ingredients:

• 2 lbs nairagi, cut into 4 portions
• 1/4 c olive oil
• 4 cloves garlic, thinly sliced
• 1 14.5 oz can stewed tomatoes
• 2 T capers
• 3 anchovy fillets, minced
• 1 2.25 oz can sliced olives
• 2 T parsley, chopped
• 1 pinch of dried thyme
• salt 
• pepper
• red wine vinegar (optional)

Directions:

• Place fish on a paper plate or paper-towel lined plate.  Salt and pepper fish and set aside.
• In a pan on low heat, add olive oil and garlic.
• Once the garlic starts to bubble (about 5 minutes), pour in the stewed tomatoes, and simmer for 10 minutes.
• Add olives, capers, and anchovies, and simmer for 10 more minutes.
• Add salt and pepper to taste.  Add a teaspoon of red wine vinegar if the sauce needs acid.
• Simmer 10 more minutes.
• Turn off heat, and submerge nairagi fillets.  Cover pan with a lid (or foil, if you are in a pinch).
• Flip fillets after 5 minutes.
• Sprinkle with parsley, and serve with pasta.

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