White fish with Tomato Coulis
Servings
3-4people
Servings
3-4people
Ingredients
  • 1-2pounds white fishAny white fish goes well with this recipe. Get enough for 2-4 people
  • 2-4tablespoons olive oil
  • 4 medium-sized ripe tomatoes
  • 1/2cup finely chopped onions
  • 3tablespoons balsamic vinegar
  • 3 tablespoons dry red wine
  • 1 tablespoon minced fresh rosemaryor substitute 1 teaspoon dried rosemary
  • salt to taste
  • ¼cup unsalted butteroptional
Instructions
  1. 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.
  2. Once the fish is done, transfer it to a platter, cover it and keep it warm while you prepare the tomato coulis.
  3. Finely chop the tomatoes and place in a strainer over a bowl and allow the liquid to drain. Set aside.
  4. 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.
  5. 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.
  6. 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.