Preparation / Directions:
Make about a dozen incisions in the sides of the fish. Into each cut insert a little of the mint, chopped garlic (using only about half of the total amount), and a little salt and pepper. In a large non-stick skillet heat the oil over moderately high heat. Add fish and brown on both sides. Pour the wine over the fish and continue cooking, basting with the liquid until the wine has completely evaporated (about 5 minutes). Remove fish to a warm casserole. Add remaining garlic and the onions to the pan, sprinkle with the sugar and remaining salt and let turn golden over low heat, about 5 minutes. Return fish to skillet. Add tomatoes, sugar and hot water and simmer until fish is cooked through and a sauce consistency is obtained. To serve, pour some of the sauce over fish. Note: If fresh mint is unavailable, use 1 teaspoon dried.
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