The New York import lasted just under a year in Pittsburgh’s North Side.
Chef Shawn Culp, an instructor with the Art Institute of Pittsburgh's culinary program, made this with Chilean sea bass, but we substituted turbot. It also has gleaming white flesh with a large flake and firm texture, and is a bit kinder on the wallet, ringing up at $14.99/pound at Whole Foods Market.
-- Gretchen McKay
2 tablespoons olive oil, plus more for preparing pan and drizzling
4 6-ounce turbot fillets
Freshly ground black pepper
2 small plum tomatoes, seeded, and finely chopped
2 teaspoons lemon zest
1 teaspoon dried basil
1 garlic clove, minced finely
3 teaspoon white wine (optional)
1 garlic clove, thinly sliced
3 ounces chopped kalamata olives
3 ounces chopped green olives
2 tablespoons capers, drained and rinsed
1/2 onion, thinly sliced
Preheat oven to 400 degrees.
Lightly grease a baking dish with olive oil. Season fish on both sides with kosher salt and fresh ground pepper.
In a medium bowl, combine, tomatoes, lemon zest, basil, minced garlic, white wine, 2 tablespoons olive oil, pinch of salt, black pepper, and stir until thoroughly combined.
Arrange fish in the prepared baking dish. Drizzle with olive oil. Add sliced garlic, chopped olives, capers and sliced onion.
Place pan into a pre-heated oven, and bake until fish is just cooked through, approximately 10 to 12 minutes.
Remove chopped olives, capers, and onions from the baking dish and add to the tomato mixture. Toss and hold the topping for plating of the fillets.
Place the baked fillets on a serving dish and top generously with the reserved topping.
-- Adapted from International Culinary School at the Art Institute of Pittsburgh