I made this with my friend Sacha once when she was housesitting and we both dug it. I think braised anything is amazing--so moist and flavorful, but the intensity of the flavors in this dish are just the best. We used Chilean sea bass that first time, but I think any hearty fish would be great.
I used the leftovers to make Fish chowder with coconut milk, which was a total success, too.
From The White Dog Cookbook
1/4 cup extra-virgin olive oil
1 1/2 cups thinly sliced white onions
2 tablespoons minced garlic
4 cups roughly chopped fresh plum tomatoes [canned is fine, too]
1/4 cup drained capers, rinsed and squeezed dry
2/3 cup sliced pimento-stuffed green olives [I've done it with black oil cured, too]
Pinch of hot red pepper flakes
1 1/2 cups dry white wine
4 yellow fin tuna steaks (about 6 ounces each)
1/4 cup chopped fresh cilantro leaves
1/4 cup slivered almonds, toasted.
1. Heat the oil in a large, nonreactive saute pan or skillet over medium heat. Add the onions and cook until soft, about four minutes. Add the garlic and cook for one minute. Add the tomatoes and saute until they begin to soften, about three minutes. Add the capers, olives, pepper flakes, and wine; bring to a simmer.
I used the leftovers to make Fish chowder with coconut milk, which was a total success, too.
From The White Dog Cookbook
1/4 cup extra-virgin olive oil
1 1/2 cups thinly sliced white onions
2 tablespoons minced garlic
4 cups roughly chopped fresh plum tomatoes [canned is fine, too]
1/4 cup drained capers, rinsed and squeezed dry
2/3 cup sliced pimento-stuffed green olives [I've done it with black oil cured, too]
Pinch of hot red pepper flakes
1 1/2 cups dry white wine
4 yellow fin tuna steaks (about 6 ounces each)
1/4 cup chopped fresh cilantro leaves
1/4 cup slivered almonds, toasted.
1. Heat the oil in a large, nonreactive saute pan or skillet over medium heat. Add the onions and cook until soft, about four minutes. Add the garlic and cook for one minute. Add the tomatoes and saute until they begin to soften, about three minutes. Add the capers, olives, pepper flakes, and wine; bring to a simmer.
2. Add the tuna steaks to the sauce. Reduce the heat to low, cover, and simmer until the tuna is completely cooked through, 10 to 15 minutes, depending upon the thickness of the steaks.
3. Remove the tuna and keep warm. If the sauce looks too loose, increase the heat and simmer until it reduces to the desired consistency. Stir in the cilantro. Top the fish with the warm sauce; sprinkle with the toasted almonds
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