Sauté the minced onion in the olive oil, add the seeded and chopped tomatoes and simmer for a few minutes. Add the capers and minced parsley, salt to taste and continue cooking for another 5 minutes. Add the amberjack steaks and cook, turning every so often, for 10 minutes.
Recipe and photo from
La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)