INGREDIENTS
| 4 | 6-ounce fillets of fish (such as haddock) | |
| 1/4 | t | salt |
| 1/2 | t | blackpepper |
| 2 | t | olive oil |
| 1/4 | cup | finely chopped red onion |
| 1/4 | cup | alsamic vinegar |
| 1 | cup | dry white wine |
| 1 | T | capers |
| 1 | T | chopped fresh parsley |
PROCEDURE
Sprinkle the fish with salt
and pepper. Heat olive oil well in a large non-stick skillet over medium-high
heat. Add onions to pan, and cook for about 3 minutes. Add fish to pan, and
cook for about 2 minutes per side.
Turn fish over again.
Stir in wine, vinegar and capers; adjust heat down so wine boils gently. Cook
3 more minutes per side, uncovered. Remove fish to dinner plates. Increase
heat. Cook wine mixture an additional 3 minutes, or until reduced to 1/2 cup. Pour over fish. Sprinkle with
parsley.
Yield: 4 servings
Serving: 1 fillet and
2 tablespoons sauce