Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  potatoes -- yukon gold
  1         tablespoon  butter
  9        tablespoons  olive oil
  3              small  onion -- sliced
  8             cloves  garlic -- thinly sliced
  1                cup  red wine -- dry
  2               cups  chicken broth
  1 1/4         ounces  tomatoes in juice -- diced
  1           teaspoon  oregano
     1/2           cup  kalamata olives
  4        tablespoons  parsley -- chopped
  6                     red snapper -- 7 ounce
                        OR blackfish fillets

Preparation:

Steam potatoes until almost tender about 8 minutes. Cool Melt butter with 2 tablespoons oil in heavy pot over medium high heat. Add onions; saute until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper. Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium high heat. Add fish fillets and saute until just opaque in center, about 3 minutes per side. Arrange potatoes in center of each of 6 plates. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon olive oil and serve.

Nutritional Information:

467 Calories (kcal); 29g Total Fat; (59% calories from fat); 22g Protein; 23g Carbohydrate; 37mg Cholesterol; 677mg Sodium