Total Time
20 Mins
Yield
4 servings (serving size: 1 fillet and 1/4 cup sauce)

Don't be intimidated by the fancy name; this dish is light, tasty, and cooks up quick. Add a simple salad, and dinner is served!

How to Make It

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.

Step 2

Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.

Chef's Notes

While dishes all'amatriciana are traditionally made with guanciale (cured Italian pork jowl), we substituted pancetta, which is more readily available.

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