Fish Marinated with Vinegar, Sweet Wine, Tomato, and Rosemary

Ingredients

• 4 8-ounce red snapper fillets
• each cut crosswise in half
• All purpose flour
• 1 1/2 cups olive oil
• 1 1/2 medium onions
• thinly sliced
• 1 1/2 teaspoons dried crushed red pepper
• 8 garlic cloves
• thinly sliced
• 1 1/2 tablespoons dried rosemary
• 1/2 cup sweet white wine (such as Muscat)
• 3 tablespoons tomato juice
• 1 1/2 cups chopped plum tomatoes
• 1/2 cup plus 1 1/2 tablespoons red wine vinegar
• Fresh rosemary sprigs (optional)
• Cherry tomatoes
• halved (optional)

Instructions

1. Sprinkle fish with salt and pepper.
2. Coat with flour.
3. Heat 3/4 cup oil in heavy large skillet over high heat.
4. Saute fish in batches until golden brown, about 5 minutes per side.
5. Transfer to paper towels to drain.
6. Discard oil; wipe out skillet.
7. Heat remaining 3/4 cup oil in same skillet over medium-high heat.
8. Add onions and crushed red pepper.
9. Saute until onions are tender, about 4 minutes.
10. Add garlic and dried rosemary; saute 1 minute.
11. Carefully add wine and tomato juice; simmer 2 minutes.
12. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes.
13. Add fish; simmer until opaque in center, turning fish once, about 2 minutes.
14. Arrange fish in single layer in 13x9x2-inch baking dish.
15. Season sauce with salt and pepper; pour over fish.
16. Cover and refrigerate at least 1 day and up to 2 days, turning fish once.
17. Arrange fish and sauce on platter.
18. Bring to room temperature.
19. Garnish with rosemary and tomato halves, if desired.