Mackerel With Mediterranean Vegetables

• 1 pound mackerel steaks
• White wine or vermouth
• 2 tablespoons olive oil
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 medium clove garlic, minced
• 1 onion, chopped coarsely
• 2 tomatoes, cut in chunks
• 2 tablespoons capers
• 2 tablespoons red wine
• Freshly ground black pepper to taste

1. Poach mackerel in white wine or vermouth, almost to cover, allowing 10 minutes per inch at its thickest part.
2. Remove from poaching liquid and cool.
3. Heat oil and saute peppers, garlic and onion until vegetables are soft.
4. Add tomatoes, capers, red wine and pepper and simmer 5 minutes longer.
5. Spoon vegetable mixture over mackerel and serve at room temperature.

mackerel, white wine, olive oil, red pepper, green pepper, clove garlic, onion, tomatoes, capers, red wine, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3527 (may not work)