EASIEST FISH IN SHERRY AND MARINARA SAUCE

 Originally, in The Easiest Cookbook, the recipe was titled  “Swordfish in Marinara Sauce” but I noted that it worked with any thick fish and was really good the next day, cold, especially with swordfish.

Marinara means “of the sea.” This recipe is Spanish, thus the olives and sherry, Andalusia’s pale amber gift to the world, or in my present time-- Fairbanks cellars in Modesto, California.

 Pictured here is defrosted mahi-mahi from Trader Joe's.

 You will need a skillet with a lid (10- should do it) to accommodate the fish)

1-pound  thick fish filets or steaks

 olive oil

salt   (I use kosher salt)

½ cup tomato sauce

1 large (2 small) garlic cloves, pressed

8 small pitted green olives

    I wrote these were optional, but in retrospect they do add a positive flavor.

    I also wrote to drain and rinse off the brine, but now I buy these amazing

    Early California green ripe medium pitted olives without brine. olives.com is the  Musco family company’s site.

¼ teaspoon cayenne pepper

½ cup sherry

1.      Rinse the fish quickly under cold running water.  Pat dry.  Rub surface of fish with olive oil. Lightly salt both sides.

2.      Put the tomato sauce, garlic, cayenne (I like a little heat) and olives into the skillet. Cover and simmer over the lowest heat for 10 minutes.  Stir once or twice.

3.      Stir in the sherry.  Carefully lay in fish, spooning sauce over. Cover skillet and “poach-steam” over the lowest heat for 10 minutes. Taste to test for hotness throughout.

Cg notes: The recipe may be doubled.  Good with rice or boiled potatoes.

Photo by Carol Guilford