I am on Splendid Table's weekly email list, once a week we get a recipe and I keep a good portion of them. Last week we got a recipe for seafood that looked good. I tried it tonight but typical to my form I changed it a bit. You could say I get it from my father but I never take a recipe at face value and I always personalize it. Tonight I didn't even realize I did it until afterwards. Here's what I did...

Ingredient list - Theirs
* Good tasting extra-virgin olive oil
* 1-1/2 pounds fresh striped bass, wild salmon, or Pacific halibut filet frozen and thawed white ruffy (I live in AZ, frozen is my best option)
* 1 medium to large red onion, cut into thin slivers
* 1 jalapeno chile, seeded and cut into thin strips
* Salt and freshly ground black pepper
* 2 teaspoons sugar, divided
* 1/4 cup red wine vinegar, divided
* 2 tight-packed tablespoons fresh basil leaves, torn (dried)
* 3 canned tomatoes, just a can of diced tomatoes
I added
* garlic clove diced
* a glass or two of white wine
* two spoonfuls of capers

The recipe was saute the onions and peppers, add fish. Cook the fish, then remove. Next take the sugar and vinegar to make a sweet and sour sauce. Not bad at all, but here's what I did:

Onions and jalapeno peppers diced and in the pan with olive oil. Drop in the fish on top of onions and peppers. Cook fish on high for a bit then flip. Should have added garlic in pan here and sauted briefly. Then added diced tomatoes. This is when I added garlic,
but not quite as good as it could have been. Then add a glass or two of white wine. Add the basil, I only had dried, as directed and capers.

When at a simmer cover and drop the heat. Simmer in the wine-tomato mixture for 10-15 minutes. Serve, Yum!