Cooking with Wine

First make the salsa. In a serving bowl combine everything and taste to adjust the seasoning, adding salt and pepper as needed. Set aside at room temp until ready to use.

For the fish, preheat the oven to 400°F (around 205° C). Drizzle the fish with 1 Tbsp (15 ml) olive oil and sprinkle with salt and pepper. Heat an oven safe skillet over medium-high to high heat. Once your pan is hot add the other 1 Tbsp (15 ml) of olive oil to the pan until the pan just starts to smoke. Add the fish and cook for about 3 minutes on one side, looking for a brown crust, then flip it for about 15 seconds. Remove the pan from the stove and immediately place it in your preheated oven. Roast for 20 minutes for a 2 inch thick (8oz) piece of fish. Top with the salsa and serve with the rice.

While the fish roasts, start the rice. For the rice, bring everything except the rice to a boil over high heat, add the rice and bring back to a boil. Reduce heat to low and cover for about 18 minutes or until water has absorbed and the rice is tender. Serve with fish.