INGREDIENTS
2 wahoo fillets
1 small red onion, chopped
3 garlic cloves, chopped
1 TBSP olive oil
1 pint of cherry tomatoes, cut in half
1/2 cup white wine
1 lemon, sliced thinly
Salt & pepper to taste
DIRECTIONS
Fresh parsley, chopped for garnish
Heat olive oil in a skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Mix in garlic and saute for another minute.
Add 2 cups of water, tomatoes, wine and lemon slices.
Bring mixture to a boil.
Reduce heat to a simmer and cook, uncovered, for 10 minutes.
Add fish to the liquid and cover.
Cook for about 15 minutes or until fish is cooked through.
Remove fish and place in a bowl.
Remove tomatoes and lemon slices and distribute between the bowls.
Cover with foil to keep warm.
Increase heat to high and reduce the liquid, about 5 to 10 minutes.
Pour liquid over fish and serve with parsley.
