Buttery White Fish Provided by Brigitte

  • 2 tablespoons olive oil
  • 1/2 cup minced white onion
  • 2 cups diced tomato ( if you buy cannned drain off about 80% of water, and yes the canned are fine)
  • 2 tablespoons minced garlic
  • 1/2 teaspoon of crushed red pepper
  • 1/4 cup dry white cooking wine
  • 1/2 cup sliced green stuffed olives
  • 2 heaping tablespoons drained capers
  • 2 6 to 8 oz white fish fillets such as cod, halibut, mahi mahi, sea bass, snapper, etc…
  • 2 tablespoons Ghee
  • 1/4 cup chopped fresh cilantro or 4 tablespoons of dried cilantro
  1. heat oil in large pan over medium heat…saute onion, garlic, when onion is getting soft add the minced garlic and cilantro, saute this for about 3 minutes or so…Dont fret you cant mess it up!
  2. dump in the tomatoes, olives, capers, red pepper, wine, butter– STIR and simmer uncovered until the sauce starts to thicken a bit usually about 5-7 minutes.
  3. Okay now add your fish and cover the dish– let it all simmer about 12 minutes or until the fish flakes….The beauty of this is it is hard to over cook the fish or dry it out so long as you keep it covered and dont get a rolling boil going
  4. Transfer your fish to your serving plates and spoon the sauce on top of the fish with a finley ventilated spoon to ensure you dont get too much liquid stock on the plate although the liquid stock is very tasty its just very messy on the plate….It is yummy and very healthy…