In a wide pan, sauté garlic and onion in olive oil over medium-high heat. Add tomatoes, olives, capers and sugar. Reduce heat to medium and cook tomatoes some 10 minutes until softened, then add herbs and, if desired, Tabasco.
Lay fillets over the tomato coulis, spooning a little coulis over them. Cover and cook for some 10 minutes, until flesh can be flaked with a fork. Do not stir too much or fillets will break up.
Just before serving, sprinkle with freshly ground pepper.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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