Fish Marinated With Vinegar, Sweet Wine, Tomato, Rosemary
- 4 red snapper fillets - (8 oz ea) each cut
- crosswise in half
- Salt to taste
- Freshly-ground black pepper to taste
- All-purpose flour as needed
- 1 1/2 cups olive oil
- 1 1/2 medium onions thinly sliced
- 1 1/2 teaspoons dried crushed red pepper
- 8 garlic cloves thinly sliced
- 1 1/2 tablespoons dried rosemary
- 1/2 cup sweet white wine (such as Muscat)
- 3 tablespoons tomato juice
- 1 1/2 cups chopped plum tomatoes
- 1/2 cup red wine vinegar plus
- 1 1/2 tablespoons red wine vinegar
- Fresh rosemary sprigs (optional)
- Cherry tomatoes (optional), halved
Sprinkle fish with salt and pepper. Coat with flour.
Heat 3/4 cup oil in heavy large skillet over high heat. Sauté fish in batches until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Discard oil; wipe out skillet.
Heat remaining 3/4 cup oil in same skillet over medium-high heat. Add onions and crushed red pepper. Sauté until onions are tender, about 4 minutes. Add garlic and dried rosemary; sauté 1 minute. Carefully add wine and tomato juice; simmer 2 minutes. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes. Add fish; simmer until opaque in center, turning fish once, about 2 minutes.
Arrange fish in single layer in 13- by 9- by 2-inch baking dish. Season sauce with salt and pepper; pour over fish. Cover and refrigerate at least 1 day and up to 2 days, turning fish once.
Arrange fish and sauce on platter. Bring to room temperature. Garnish with rosemary and tomato halves, if desired.
This recipe yields 8 servings.