Have someone in the family who isn’t a huge seafood lover? This may be the dish for them because the fish is mild and sauce very tasty. It is low-cal, low-carb, & easy to prepare, but full of flavor! The tangy tomatoes and olives add a sweet flavor to the delicate and mild fish. Feel free to play with the sauce measurements to suit your liking. You could also throw in some anchovies if you like a more authentic “sea-fare” taste. Serving suggestion: a green salad with lemon/olive oil to start and chilled white wine to accompany.
- 4 pieces whitefish such as Cod or Halibut
- 1/2 white onion, chopped
- 4 cloves of garlic, chopped
- ~14 cherry tomatoes or 5 large plum tomatoes, chopped
- 1/2 cup white wine
- 1/2 cup Spanish green olives, chopped (I used those stuffed with anchovies but either work fine)
- 1 lime
- Spoonful or two of tomato or pizza sauce
- Cilantro for garnish
- Avocado for garnish
- Smidgen of butter
- Heat a slice of butter on medium-high in a large skillet until melted. Add the garlic & onion & cook for a few minutes until tender & aromas released.
- Using a wooden spatula, push your onions & garlic to the side & add your fish to the skillet, grind salt & pepper on top of the fish. Cook the first side until light brown, and then flip and turn heat to low.
- Add the white wine, tomatoes, and olives to the pan. Squeeze the lime juice into the skillet. Add a spoonful or two of tomato sauce to the sauce, stir being careful not to break the fish. Cover and continue to cook on low for about 5 minutes or until fish is just cooked through (not overcooked).
- Plate the fish and cover generously with sauce. Garnish with cilantro & avocado.
Recipe source: Original
Time: 20 minutes