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!

David Bonom
Recipe by Cooking Light July 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 fillet and 1/4 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

272 calories; fat 12.1g; saturated fat 3.4g; mono fat 5.4g; poly fat 2.1g; protein 33.2g; carbohydrates 5.8g; fiber 1.3g; cholesterol 146mg; iron 1.7mg; sodium 577mg; calcium 42mg.