Chilean Sea Bass, Cuban-Style

Tough to go wrong with serving this alongside a simple rice pilaf and roasted veggies. Let the fish do your talking for you. Let them know who's boss around here.

Inspiration: AllRecipes

Ingredients

2 tbsp olive oil

1 1/2 cups thinly sliced onion

2 tbsp minced garlic

8 Roma tomatoes, seeded and chopped

1 cup dry white wine

2/3 cup sliced pimento-stuffed green olives

1/4 cup drained capers

1/2 tsp crushed red pepper

4 (6-oz) sea bass or other firm white fish fillets

2 tbsp butter

1/4 cup chopped fresh cilantro

Preparation

1. Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until beginning to soften, about 2 minutes. Stir in wine, olives, capers, and crushed red pepper. Bring to a simmer.

2. Add fish to sauce. Reduce heat to low and gently simmer, covered, until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to plate and cover to keep warm.

3. Add butter to sauce in skillet. Increase heat to medium and simmer until sauce reduces to desired consistency, about 10 minutes. Stir in cilantro and serve over fish.