Complete the menu with a salad of romaine, fresh dill and a lemon vinaigrette. St. George — a slightly spicy dry red wine from Greek vintner George Skouras — is nice with the fish; Pinot Noir would also work well.
Ingredients
4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
1 tablespoon butter
9 tablespoons extra-virgin olive oil
3 small onions, sliced
8 garlic cloves, thinly sliced
1 cup dry red wine
2 cups chicken stock or canned low-salt chicken broth
1 14-ounce can diced tomatoes in juice
1 teaspoon dried oregano
1/3 cup Kalamata olives or other brine-cured black olives
4 tablespoons chopped fresh parsley
6 7-ounce red snapper or blackfish fillets
Directions
Steam potatoes until almost tender, about 8 minutes. Cool.
Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.
Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.
Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.
