This recipe calls for Mahi-Mahi, but any white fish works. AND really, the topping is so good, I'd be just as happy eating the topping over rice without the fish.
1/2 onion, chopped
2T Oil
2 cloves garlic
1 pinch Italian Seasoning**
5 Roma tomatoes, peeled and chopped**
**Instead of the romas and Italian seasoning, I subbed a can of Italian diced tomatoes (undrained)
1/4 c. white wine
24 kalamata olives, pitted and chopped
4T capers
1 T lemon juice
3 T parmesan cheese (I didn't use this)
Fresh basil (I didn't use this either)
1 lb Mahi-Mahi
1. Preheat oven to 425. Bake fish for 12 min until tender and flaky.
2. In pan, sautee onion in oil until tender. Add garlic and cook 1 min.
3. Add tomatoes and Italian seasoning, wine, olives, capers, lemon juice and basil.
4. Reduce heat. Add cheese. Cook 15 min. or until reduced to a thick sauce.
*Serve over rice
