Chilean Sea Bass, Cuban-Style

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

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 flakes

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

2 tbsp unsalted butter

1/4 cup fresh cilantro, roughly chopped

Preparation

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until completely softened, about 6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and cook until just beginning to soften, about 2 minutes. Stir in the wine, olives, capers, and red pepper flakes. Bring to a simmer.

2. Nestle the fish fillets into the sauce, skin-side up. Reduce heat to low, cover, and gently simmer until the fish flakes easily at the thickest point, 10–12 minutes. Transfer the fillets to a plate, tent loosely with foil, and keep warm.

3. Add the butter to the sauce in the skillet. Increase heat to medium and simmer, stirring occasionally, until the sauce has reduced to a loose, spoonable consistency, about 10 minutes. Stir in the cilantro. Spoon the sauce generously over the fish and serve immediately.

Notes

Inspired by AllRecipes.