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  • Acqua Pazza

    Acqua Pazza

    Acqua Pazza

    Serves 4


    What You’ll Need:

    A Large Pan with a Cover

    A Spatula

    A Sharp Kitchen Knife

    Measuring Cups and Spoons



    1 Medium Onion, Finely Chopped

    1 Large Carrot, Finely Chopped

    2 Medium Celery Sticks, Finely Chopped

    1 Tbsp Olive Oil

    1 Tbsp Garlic, Minced

    1 LB Grape or Cherry Tomatoes, Halved

    1 1/2 Cups Dry White Wine

    3 Tablespoons Capers

    1/2 Tsp Sea Salt

    Pinch Of Red Pepper Flakes

    4 (6 Ounce) Meaty Fish Fillets, such as Halibut

    1/4 Cup Fresh, Chopped Parsley

    1/4 Cup Fresh Basil, Chopped


    How To Put It Together:

    1) Preheat the pan over medium-high heat. To the pan, add the onion, carrots and celery; sauté until barely opaque. Add the tomatoes; sauté for a minute or two then pour in the wine. Add the capers, sea salt and red pepper flakes; stir to combine. Slide the fish filets into the pan and distribute about half of the fresh parsley and basil on top; cover the pan for about 10 – 12 minutes or until the fish flakes at the top.
    2) To plate the fish: Place a filet in the center of the pan, spoon a portion of sauce on top and garnish with the remaining fresh herbs.
    3) Serve and enjoy!


    Nina’s Tasty Tip:

    Cod, Halibut, Mahi-Mahi and Snapper are all great fish choices for this dish!



    336 Calories
    37 grams of Protein
    13 grams of Total Carbohydrates
    6 grams of Sugar
    3 grams of Fiber
    8 grams of Total Fat
    1 gram of Saturated Fat
    0 gram of Trans Fat
    54 mg of Cholesterol
    609 mg of Sodium
    118% RDA Vitamin A
    115% RDA Vitamin K
    89% RDA Selenium
    55% RDA Niacin
    44% RDA Phosphorus
    43% RDA Magnesium
    41% RDA Vitamin C
    41% RDA Vitamin B6
    36% RDA Potassium
    33% RDA Vitamin B12
    25% RDA Sodium
    21% RDA Manganese
    15% RDA Folate
    14% RDA Vitamin E
    14% RDA Iron
    13% RDA Calcium
    12% RDA Thiamin
    12% RDA Riboflavin
    • Glycemic load: 4

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