Quick-Braised Fish Fillets or Steaks in Tomato Sauce

Fish takes beautifully to simmering with other ingredients and yields a stewlike sauce, and it’s fast. Any firmfleshed, thick steaks or fillets will work here, but you want to be careful not to overcook the fish; even with all this moisture, the fish will turn out dry. Serve this over rice or toss the sauce with pasta and top with the fish.

Extra virgin olive oil as needed

About 11/2 pounds thick fish fillets or steaks

Salt and freshly ground black pepper

All-purpose flour for dredging

1 tablespoon minced garlic

1 large onion, sliced

1/4 cup dry white or red wine or water

2 cups chopped tomato (drained canned is fine)

1/2 cup fresh chopped basil for garnish (optional)

• Put about 1/8 inch oil in a large, deep skillet over medium-high heat. Sprinkle the fish with salt and pepper.
• When the oil is hot—it will shimmer, and a pinch of flour tossed into it will sizzle—dredge the fish in flour and brown quickly, about 2 minutes per side. Do not crowd the fish; you may have to work in batches. As you finish browning, transfer the fish to a plate. Pour off all but 2 tablespoons of the oil and lower the heat to medium.
• Stir in the garlic and onion, sprinkle with salt and pepper, and cook, stirring, until they begin to soften, about 2 minutes. Stir in the wine and let most of it bubble away, then add the tomato and cook, stirring occasionally, for about 5 minutes, just until the tomato releases some juice.
• Return the fish to the pan (now it’s okay to crowd) and continue to cook until done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and adjust the seasoning; serve garnished with the basil if you like.
  Quick-Braised Scallops in Tomato Sauce.
  • Substitute sea scallops for the fish fillets or steaks.
• MAKES: 4 servings
• TIME: 30 minutes