4 snapper fillets, 6 ounces each, 2 tablespoons olive oil
Salt and freshly ground pepper
2 more tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
1 pint cherry tomatoes, whole
1/4 cup green olives, pitted
2 tablespoons capers, drained
1 serrano pepper*, finely chopped
1/2 teaspoon sugar
1 bay leaf
Heat grill or grill pan. Brush the fish with olive oil, season with salt and pepper and grill for 2-3 minutes on each side. Remove and cover.
Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes. Remove bay leaf and serve.
* If a serrano pepper is too warm for you, try a pepper with less heat such as a poblano, anaheim or jalapeno.
