2 Salmon steaks or fillet of red snapper, sole, halibut etc.
½ tsp. lemon juice
Pinch of salt & pepper
2 tbsp. safflower oil
2 tbsp. Butter
1 clove garlic, minced
¼ cup onion, very thinly sliced
2 tbsp. red bell pepper
1 cup dry white wine
½ cup Clammy Mary Mix
8 oz. stewed tomatoes
3 tbsp. chopped parsley
Directions
Drizzle lemon juice over salmon steak (or fish of choice), toss with freshly ground pepper and salt and allow to sit for about 10-15 minutes
Broil salmon for6-10 minutes or until almost cooked through
If you want to cook the fish in the pan; heat safflower oil in a thick bottom (cast iron is good) pan and cook/sear the salmon until almost done and slightly browned.
In a pan, add oil, 1/2 tablespoon of garlic, stewed tomatoes, and Clammy mix
When oil begins sizzles and garlic turns golden, add onion and bell pepper and cook at low-medium heat until the onions soften – about 5 minutes
Add the butter and toss the onions; cook until oil/butter starts to separate and the Clammy mix is heated. Stir occasionally.
Add the rest of the sliced garlic and the wine let simmer at low heat for 25 minutes
Transfer the fish steaks and herbs to the pan, cover and simmer for about 3-5 minutes more or until you have the desired consistency of sauce
Garnish with more herbs and serve over pasta, flat bread or any crusty good bread
