4- 6 ounces pieces yellowtail (any white fish works well), grilled or pan sautéed.
1- tbsp. olive oil
1- medium onion, peeled and chopped small dice or minced
¼- cup white wine
4-6- tomatoes (plum work well, cherry or grape tomatoes if more available) OR 14 ounce can diced tomatoes
¼- cup pitted kalamata olives, halved
2- tbsp. capers, drained
2- tbsp. parsley, chopped
Pinch of red pepper flakes (if you want a little spice)
Sauté onion in olive oil, add white wine, cook until onions are soft about 5 minutes, add the rest of the ingredients. Simmer until tomatoes are softened. Spoon sauce over the cooked fish.
Lolly Tharp
