Well summer is here and it is time for fishing. There is nothing to match some fresh caught fish cooked up for dinner. There is a lot of flavor in the sauce and it is perfect for ocean and fresh water species. Great with bass or pan-fish. Go out and straighten your line on some of your local fish, and throw a little Spanish influence on them with this tasty dish.
2 lbs. fillets of Red Snapper, Rock Fish, or any white meat fish fillets
Kosher salt
Freshly ground black pepper
2 lemons or limes
3 tablespoons olive oil
1 large white onion chopped (2 cups)
5 cloves chopped garlic
1/3 cup white wine
1 28 oz. can chopped tomatoes
¾ cup diced green chilis
½ cup chopped green olives
2 bay leaves
1 teaspoon dried oregano
1 teaspoon kosher salt
2 tablespoons chopped parsley for garnish

Place fillets in a shallow glass pan and season with salt and pepper. Squeeze the citrus juice over the fish, cover in plastic wrap and refrigerate for 1 hour. This firms up the flesh and really helps all the flavors to develop.
Heat the olive oil in a in a large sauce pan over medium-high heat. Add the onions and sauté’, stirring frequently for 8-10 minutes or until nicely browned. Put the garlic in the pan and cook another minute. Deglaze the pan by tossing in the wine and scraping all the “brown bits” that stuck to the pan into the onion mixture. Simmer for 2 more minutes stirring constantly. Reduce the heat to medium-low and add the rest of the ingredients except for the parsley. Simmer the sauce for about 15 minutes and season to taste for salt and pepper.
Now you can cook the fish one of two ways. Simply add the fish to the sauce and sauté’ 3-6 minutes per side, or until done. This is the traditional method and it only uses the one pan, (a plus in my book). For a firmer texture to the dish, brown the fish at high heat with a 50/50 oil/butter mixture until well browned on each side and pour the sauce over the fish. Garnish the plate with the chopped parsley, and serve. Either way this is an outstanding way to liven up your fish cooking. This dish pairs well with a Chardonnay, Sauvignon Blanc, or blended Rhone White wine. There is a great variety of the best California wines paired with fish and wild game at Wildgamewine.com.

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