1. Thaw fish if frozen. Cut into 6 serving size portions. Rinse and pat dry with paper towels. Sprinkle fillets with salt and pepper. 2. For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender. Stir in tomato, olives, wine, capers, jalapeño peppers and bay leaf. 3. Bring to a boil. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork. 4. Use a slotted spoon to carefully transfer the fish from skillet to a serving platter. Cover and keep warm. 5. Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. Remove bay leaf. 6. Spoon sauce over fish. ---------------------------------------------------------------------------
Nutrition
Ingredients
