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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love the bold flavors in this recipe! The fish stays nice and moist since you cook it in a sauce. Make the sauce a little runnier if you want to serve it over rice or pasta in addition to the fish. I usually use swordfish, but you can use any firm fish such as cod or halibut. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 cup onion, chopped |
1/2 cup white wine |
10 large green pimento stuffed olives, sliced |
1 1/2 tablespoons garlic, chopped |
1 teaspoon capers, minced |
1/2-1 cup clam juice (or use a seafood broth) |
1 (14 1/2 ounce) can diced tomatoes with juice |
2 lbs fish steaks |
Directions:
1. Heat olive oil and saute chopped onion until translucent.
2. Add wine and boil until reduced by at least half.
3. Add remaining ingredients except for the fish steaks.
4. Simmer for about 15 minutes, until thickened. Cover if you want to keep it saucy .
5. Add the fish steaks to the sauce and continue cooking about 10-15 minutes, until fish just flakes.
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