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| Servings |
3-4 people
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Ingredients
- 1-2 pounds white fish Any white fish goes well with this recipe. Get enough for 2-4 people
- 2-4 tablespoons olive oil
- 4 medium-sized ripe tomatoes
- 1/2 cup finely chopped onions
- 3 tablespoons balsamic vinegar
- 3 tablespoons dry red wine
- 1 tablespoon minced fresh rosemary or substitute 1 teaspoon dried rosemary
- salt to taste
- ¼ cup unsalted butter optional
Ingredients
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Rate this recipe!
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Instructions
- Cook the white fish either by using the saute pan on the stovetop with 2 tablespoons of olive oil or by cooking it in the oven at 350 degrees for the appropriate amount of time based on the white fish you have chosen.
- Once the fish is done, transfer it to a platter, cover it and keep it warm while you prepare the tomato coulis.
- Finely chop the tomatoes and place in a strainer over a bowl and allow the liquid to drain. Set aside.
- Add 1-2 tablespoons of the olive oil to the pan. Saute the onions over low heat until they are translucent but not brown. Add the chopped tomatoes and cook until softened, about 5 minutes. Add the vinegar, wine and rosemary and cook over medium heat until most of the liquid in the pan has evaporated. Season to taste with salt and pepper.
- If you would like a richer sauce, over very low heat, stir in the butter, bit by bit. The sauce should become slightly creamy. Make sure that the butter does not boil.
- Once you have mixed in and melted all the butter, put the fish pieces in the pan and baste with the sauce. Then serve immediately.