Whitefish Steaks Provencale

Cut the whitefish into steaks about 3/4 inch thick. Fillets can also be used, but these should not be called steaks.

3 or 4 pounds whitefish steaks
1/4 cup olive oil (more if needed)
1 cup chopped onion
10 cloves garlic, peeled
4  medium tomatoes, chopped
1 tablespoon minced {parsley}
1 teaspoon {tarragon} leaves
1/2 cup chablis
 {sea salt} to taste
 {black pepper} to taste
Salt and pepper the steaks lightly and sauté 3 or 4 at a time in olive oil. Set aside to drain. Keep warm. Add a little more olive oil as you go, as needed.

When all the steaks have been cooked, sauté the onions and garlic until soft. Add the tomatoes, parsley, tarragon, chablis, salt, and pepper. Increase the heat and simmer until you have a chunky sauce.

Serve the steaks on individual plates, topping each with 2 tablespoons of the sauce.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 30-40 min

Servings: 6 to 8

Recipe By: A. D. Livingston

From:  The Freshwater Fish Cookbook
Used with permission of The Lyons Press

Chef Suggestions
Serve with French bread and more chablis, along with steamed asparagus, salad, or whatever you want with your fish steaks.