Pescado Italiano

PER PERSON:

2 Tsp Olive Oil
1 Filet of Fresh Fish (red snapper works)
1 Red Tomato
1/2 Onion
1/2 Teaspoon Minced Garlic
Basil as desired
1Teaspoon of Balsamic Vinegar
1/2Glass of White Wine
1/2 Cup flour
Salt and Pepper to Taste

PRODUCTION:

Wash the filet and dry with paper towel. Flour the fish on both sides and fry in olive oil, 30 seconds on each side.Cut the tomatoes into cubes and julienne the onion. Wash the basil (if using fresh.)

SAUCE:

In one spoonful of olive oil, sauté the onions until limp and golden. Add the cubed tomatoes and basil, add the salt and pepper. Add the balsamic vinegar and allow to simmer for one minute on low heat.

Take the pan with the fish, place on high heat. Add the white wine; allow to cook for two minutes. Add the tomato mix; serve hot on a white plate with steamed vegetables; decorate with fresh basil.