1 lb. Halibut, Monkfish or Tuna Fish Fillets, cut into 4 portions
1 tablespoon Olive Oil
1 medium Onion, finely chopped
2 cloves Garlic, minced
4 large Plum or Romano Tomatoes; peeled, seeded, and chopped
(may substitute 1 14-oz. can Plum Tomatoes)
1/4 cup Black Olives, pitted and chopped
1 tablespoon fresh Basil, chopped
1 tablespoon Capers, rinsed and chopped
1 teaspoon fresh Lemon Juice
Pinch of Granulated sugar
Pinch of Crushed Red Peppers
Salt and freshly ground Black Pepper to Taste
Serves 4
Pre-heat oven to 425-F degrees and lightly oil four 12-inch by 14-inch pieces of foil. You may use a non-stick cooking spray rather than oil, if you prefer.
In a large skillet over medium heat, warm the olive oil for several minutes. Add the onion and garlic and saut?, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until the sauce has started to thicken, about 8 minutes. Remove the sauce from the heat source and stir in the olives, basil, capers, lemon juice, sugar, and crushed red peppers. Season with salt and pepper to taste.
Pat the fish dry with a paper towel, and season with salt and pepper. Place one piece on the lower part of each piece of prepared foil and spoon equal amounts of the tomato sauce over each portion of fish; pleat the edges of the foil to seal. Place the foiled-fish packets on a baking sheet and bake for 15 minutes, or until the fish is opaque in the center. Transfer each portion to a plate and serve warm.
NOTE:
If you want to save a little time while preparing your baked fish dinner, you may elect to prepare the sauce up to two days in advance of preparing today’s recipe. Simply refrigerate the sauce until you’re ready to prepare dinner.