• Fairfield Bay Resort
  • City of Fairfield Bay
  • Conference Center
  • CobbleStone Inn
  • Organizations
    • Chamber of Commerce
    • Library
    • Senior Center

Lake Area Weekly

Fairfield Bay News

  • Home
  • News
    • School News
    • Business & Govt.
    • Clubs & Organizations
    • Special Features
  • Sports
    • Sports News
  • Opinions
  • A&E
  • Calendar
  • Obituaries
  • Subscribe
  • Lake Area Sports
    • Regionals
      • 1A @ ICC
      • 1A @ MVE
      • 2A @ Melbourne
      • 3A @ Manila
    • State
      • 1A West Side
      • 2A Melbourne
      • 3A Clinton
    • Sports Archives
      • Regional Archives
      • State Archives
    • Quitman Bulldogs
    • Quitman Bulldog Basketball
    • Rose Bud Ramblers
    • Rose Bud Ramblers Basketball
    • Concord Pirates
    • West Side Eagles
    • Mt. Vernon-Enola Warhawks
    • Shirley Blue Devils
    • Pangburn Tigers
  • Login

Caprese Fillet

May 28, 2013 By Dan Feuer

Looking to entertain some friends this summer? Try this simple, light summer dish that has the mouthwatering smell and taste of basil. Mmm. Pretty hard to resist.

 

Caprese Fillet

 

Caprese Fillet

Ingredients: 

4, 5-6 oz fillet
½ oz fresh basil
1 cup butter
4oz fresh mozzarella
1 bottle Italian dressing
4 oz greek olives

 

Directions:

Slice mozzarella logs into 4, 1 oz portions.
Marinate with the Italian dressing. Preferably overnight but 3-4 hours will be sufficient. Clean and chop the fresh basil.
Season the fillets. I use a montreal steak seasoning. Any seasoning that you prefer will be good.
Chop the Greek olives.
Preheat broiler in oven.

Melt butter on low heat and add basil to sautee. Sautee  for about 2-3 minutes till done and aromatic.

Special Promotions

Links and Resources

  • City of Fairfield Bay
  • Fairfield Bay Community Club
  • Fairfield Bay Marina
  • Fairfield Bay Parks & Recreation
  • Visit Fairfield Bay!
  • Indian Hills Golf Resort
  • Fairfield Bay Conference Center
  • Calendar of Events

The News E-Edition

  • April 14 Issue

Contact Us

Dan Feuer, Editor
Email: [email protected]
Phone: 501-884-6012
Cell: 501-658-0584