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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)
A delicious dish of Sicilian cuisine, perfect with a savory white like La Fuga, try also with a fresh red like Sul Vulcano Etna Rosso.
