I love fish. I used to eat fish quite often as it is very easy to get fresh fish in Japan, and there are so many different kinds and very reasonable. My mom had a “50% rule”, we eat meat and fish alternatively in our family dinner. We also sometimes needed to eat fish quite often when my husband has done a great job in his fishing. He is a good fisherman, and caught a huge snapper in New Zealand, and he was on a local magazine! I am curious what he catches here in Canada after this corona panic.
I love this dish in particular as I love the combination of tomato and capers!
I half the amount of the original recipe which uses 800g of fish, and uses any kinds of fish whichever I find fresh and reasonable at a store.
Ingredients
400g of grouper fillets *Any fish is fine, snapper, trevally or tuna etc.
1 cloves of garlic
half medium-small onion
200 g of canned diced tomato
50 g of pitted olives
20 g of pickled capers
Half cup of dry white wine
Parsley
Extra virgin olive oil
Instruction
1. Chop onion and garlic and cook them in a large pan with olive oil with low-medium heat.
2. As soon as the onion and garlic becomes brown, add the fish fillets and fry them on a slightly higher heat for one minute on each side. Then drizzle with a little wine and let it evaporate at low heat.
3. Add the diced tomatoes with the water inside, the chopped olives and the carefully rinsed capers. Season with salt and cook for 10 minutes at a low heat.
4. As soon as the fish fillets are cooked, take them from the pan and place them on a serving dish. In the meantime, leave the sauce on the stove for a few minutes to thicken it at a low heat,but without a lid. As soon as ready, season with a spoonful of chopped parsley and ground pepper, stir and then turn off the heat. Pour the sauce onto the fillets and serve immediately.