1 tablespoon flour blended with 1 tablespoon softened butter to a paste
3 tablespoons chopped parsley
1.4 kg tuna or swordfish cut into steaks 3/4" thick
250 g minced onions
1.3 kg tomatoes - (abt 5 large) peeled, seeded, and chopped
250 ml dry white wine
Recipe preparation steps
Remove the skin and cut the fish steaks into serving pieces. Blend the salt and lemon juice in a 13- by 9-inch glass baking dish, then beat in 6 tablespoons of the oil and half the pepper.
Place the fish in the dish and baste with the marinade. Cover with wax paper and marinate 1 and a half to 2 hours at room temperature, turning and basting the fish with the marinade several times.Drain the fish and dry it thoroughly on paper towels. Discard the marinade, which will be strong and fishy. Wash out the dish.
Cook the fish rapidly in a large skillet over high heat in 3 to 4 tablespoons of very hot olive oil, a minute or two each side, to brown lightly.
Return the fish to the dish. Heat the oven to 175°C.
Cook the onions slowly in the skillet for 5 minutes, until tender but not browned.
Stir in the tomato pulp, garlic, oregano, thyme, salt and remaining pepper. Cover and cook slowly for 5 minutes. Correct the seasoning and spread the tomato mixture over the fish.
Place a cover or aluminum foil over the baking dish and place in the lower third of the oven. Bake for 15 minutes.
Pour in the wine and bake 30 minutes more, turning the oven down to 165°C as soon as the fish is simmering. Remove the fish to a serving platter, scraping the sauce off the fish and back into the baking dish. Keep the fishwarm for about 5 minutes while finishing the sauce.
Boil down the sauce in a skillet over high heat until it has reduced to about 500 ml. Stir in the tomato paste. Simmer for a moment and correct the seasoning.
Off heat, beat in the flour and butter paste, and bring again to a simmer for 1 minute. Stir in the chopped parsley, spoon the sauce over the fish and serve.