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1 tbsp. olive oil
3 large garlic cloves (minced or pressed)
1 1/2 lbs. ripe fresh or canned tomatoes (with juice), peeled and chopped
1/2 tsp. hot pepper flakes (or to taste)
1/2 cup dry wine
4, 6 ounce thin grouper steaks (or other firm-fleshed fish)
Fresh ground pepper
Heat olive oil in a large heavy-bottomed casserole and sauté the garlic over medium-low heat until golden. Add the tomatoes, parsley, hot pepper flakes, and some salt. Bring to a simmer and cook, stirring, for ten minutes. Add the white wine, bring back to a simmer, add the fish steaks, and cook for five to ten minutes, until they are cooked through. Season to taste with more salt and pepper to taste. To serve, place a piece of fish on each plate and spoon the sauce over.
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