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Recipe Name: Striped Bass With Tomatoes And Black Olives
| Ingredients: |
3 tablespoon extra virgin olive oil
¾ cup finely chopped onions
2 tablespoons white wine
2 large clover garlic, thinly sliced
2 cups peeled, diced vine-ripe tomatoes (approx. 1lb.) or 1 14.5- ounce can diced tomatoes
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12 kalamata pitted olives, sliced
1 ½ tablespoons capers
2 pound striped bass or red snapper fillets
Salt and freshly ground black pepper
3 tablespoons chopped parsley or basil, chiffonade
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How to Prepare: |
Warm olive oil in a large skillet. Add onion and sauté about 10 minutes, until golden. Stir in wine, garlic and tomatoes and cook until tomatoes release their liquid, about 5 minutes.
Add olives, capers, fish, and a sprinkle of salt and pepper. Cover and simmer on medium-low, cooking about 10 minutes per inch.
Remove fish to plates and stir basil into the skillet. Serve sauce ladled over the fish. (if sauce is too watery, reduce a minute before pouring over the fish.)
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