What you need.
Four paddlefish steaks – about one inch thick
Four cloves minced garlic
One cup thinly sliced red peppers
One cup thinly sliced yellow peppers
Half cup thinly sliced purple onion
Two cups peeled and chopped fresh tomatoes
Half teaspoon dry rosemary
Quarter cup dry red wine
Half teaspoon salt
Quarter teaspoon fresh ground pepper
What you do.
In a non stick fry pan coated with a bit of olive oil, heat to medium high . Add the garlic and saute for about one minute and add the peppers and onion and cook until limp. Next add the tomatoes, wine and rosemary and simmer for ten minutes. Stirring one or twice. Set aside and keep warm. Coat a large cast iron fry pan with olive oil and brush each steak with olive oil. Place the cast iron fry pan over high heat until it almost smokes. Add the steaks and sear on each side for about thirty to forty seconds, enough to brown each side. Now place skillet in a pre heated 400 degree oven for about eight to ten minutes or until fish begins to flake. Immediately place on a large platter and cover each steak with the tomato pepper mixture. Remember you can use most firm fleshed fresh or salt water fish steaks.