the mahimahi into four filets.
the onion into small pieces. Slice the tomatoes
in half, gently squeeze out the seeds and chop
them. Finely chop the parsley.
the onion and garlic in a large pan with the
olive oil over moderate temperature for about
five minutes or until the onion is translucent.
Add the fish, chopped tomatoes, oregano and
clove. Salt and pepper to taste, cover and cook
for around ten minutes, then add the vinegar
and cook for another five minutes or until the
fish has cooked thoroughly. Add the chopped
parsley and serve.
Cucina Eoliana e Siciliana