This recipe is one that I like to make. It's origins are from all the places that I have mentioned in the title. I used my paella pan for this cook, but it can also be done on the grill or in the smoker. I should also mention that you can substitute steaks, pork chops, and chicken for the protein. Or add shrimp, oysters, clams, etc to the dish.
- 2 tablespoons olive oil
- 1 1/2 cups thinly walla walla sweet onion
- 2 tablespoons minced garlic
- 4 cups seeded, chopped plum tomatoes
- 1 1/2 cups dry white wine
- 2/3 cup sliced stuffed green olives (I used pimento stuffed, but you could use olives stuffed with anything)
- 1-2 jalapenos, seeded de-veined, and cut into rounds
- 1/4 cup drained capers
- 1/8 teaspoon red pepper flakes
- 4 (6 ounce) fillets sea bass
- 2 tablespoons butter
- 1/4 cup chopped fresh cilantro
Get on it:
- Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, jalapenos, capers, and red pepper flakes. Heat to a simmer.
- Place fish into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
- Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.