Columbia Restaurant Fish

This dish has a fancy, Spanish name - Pescado a la Vasca - but I can never remember it without getting the cookbook out. We're also going to have it three times, once with grouper fillets (see below), again with red snapper, and finally with chunk white tuna. It's a good thing it's a delicious recipe!

Fish Basque Style

• two potatoes, boiled, peeled and sliced in 1/2" thick rounds
• 1-2 tablespoons olive oil (The recipe calls for 1/2 cup, which makes it taste delicious, but is also probably not necessary.)
• one onion, sliced in half-moons (a common instruction in this cookbook)
• one green pepper, sliced
• 1 teaspoon minced garlic
• 1 bay leaf
• 1/2 teaspoon oregano
• 1 can (15 ounce) tomato sauce
• salt and pepper to taste
• one pound grouper or red snapper fillets (or 2 large cans chunk white tuna)
• 1 tablespoon white wine vinegar

Saute the onion, green pepper and garlic in the olive oil until tender, then add the bay leaf, oregano and tomato sauce. Season to taste with salt and pepper. Add the fish fillets and poach, covered, for seven minutes. Carefully stir in the vinegar and add the potatoes. Simmer an additional two minutes, then serve.

Here's the red snapper version:

And the canned tuna version: