- 1∕4 cup olive oil
- 2 large yellow onions, finely chopped
- 6 garlic cloves, minced
- 3 jalapeños, seeded and minced
- 1∕2 cup dry white wine
- 28-ounce can diced tomatoes, with juices
- 1 tablespoon sugar
- 1∕4 cup minced flat-leaf parsley
- 2 tablespoons drained capers
- 1 cup large green olives, pits removed and coarsely chopped
- 2 bay leaves
- Salt and freshly ground black pepper
- 8 4-ounce fish fillets
- Cilantro sprigs and lime wedges, for garnish
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and jalapeños. Sauté until the onions are soft, about 10 minutes.
- Add the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Stir in tomatoes, sugar, parsley, capers, olives, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover, and simmer for 15 minutes.
- Season each side of the fish with salt and pepper. Place each fillet on the sauce and use a spoon to cover the fish with sauce. Cover and cook for 8 to 10 minutes, until the fish is opaque.
- Place the fish on a serving platter and spoon sauce over each fillet. Remove the bay leaves. Serve garnished with cilantro and lime wedges.
- Main Dishes, Fish