By Yanni www.fishermansbelly.com (serves 2-4)
1 pound of wahoo fillets (any thick fillets will do)
2 tomatoes fine dice
2 cloves of garlic mashed
4-6 tablespoons extra virgin olive oil
1 cup dry white wine (make sure you like to drink it!)
Kosher salt
Cracked black pepper
Parsley, fine chopped
Start Making The Braised Fish Recipe
1. In a small bowl, add the diced tomatoes, smashed garlic, white wine, and olive oil. Finally add a pinch of salt and pepper before mixing. Set aside at room temperature.
2. Start heating the frying pan over a high heat.
3. Salt and pepper both sides of the fillets and then add 2-4 tablespoons of olive oil into the heating fry pan. Just as the oil begins to smoke, add the fillets.
4. Flip the fillets when they become golden brown. At high frying pan temperatures, that should take 1-2 minutes, maximum.
5. Add a 4-6 tablespoons of the tomato salsa, including its juices, over the top of each golden brown fillet. Now, place a lid over the frying pan and LOWER THE HEAT to a simmer for no more than 5-6 minutes.
Note: With the lid on the frying pan, the fillets are being braised to perfection!
6. Serve the fillets with the tomato salsa still intact on top of the fillets plate. Add all the juices leftover in the frying pan on top of the fillets and finally garnish with parsley. Enjoy.
