Colombian Fried Fish with Red Wine Sauce - Pescado Frito con Salsa de Vino Tinto

Servings: 4

Ingredients:

2 pounds fish steaks, cut into 4 pieces, using any firm-fleshed white fish such as red snapper, striped bass, tile fish, etc.

4 tablespoons vegetable oil

4 medium tomatoes, peeled and chopped

1 cup dry red wine

Salt

Freshly ground pepper

2 medium onions, finely chopped

1 bay leaf

Flour

2 cloves garlic, minced

Pinch each cayenne pepper and ground allspice

Cooking Instructions:

Season the fish steaks with salt and pepper and coat lightly with flour, shaking to remove the excess. Heat the oil in a skillet and saute the fish until lightly browned on both sides. Transfer to a platter and keep warm. in the oil remaining in the pan (add a little more if necessary), saute the onions and garlic until the onions are soft. Add the tomatoes, bay leaf, cayenne pepper and allspice, and salt and pepper to taste, and saute, stirring from time to time, until the mixture is thick and well blended, about 5 minutes. Stir in the wine and bring to a simmer. Add the fish and simmer for 2 or 3 minutes. Transfer the fish to a warmed serving dish and pour the sauce over it. Serve with rice, potatoes, or any starchy accompaniment.

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