Fish Marinated with Vinegar, Sweet Wine, Tomato, and Rosemary

• 4 8-ounce red snapper fillets, each cut crosswise in half
• All purpose flour
• 1 1/2 cups olive oil
• 1 1/2 medium onions, thinly sliced
• 1 1/2 teaspoons dried crushed red pepper
• 8 garlic cloves, thinly sliced
• 1 1/2 tablespoons dried rosemary
• 1/2 cup sweet white wine (such as Muscat)
• 3 tablespoons tomato juice
• 1 1/2 cups chopped plum tomatoes
• 1/2 cup plus 1 1/2 tablespoons red wine vinegar
• Fresh rosemary sprigs (optional)
• Cherry tomatoes, halved (optional)

1. Sprinkle fish with salt and pepper.
2. Coat with flour.
3. Heat 3/4 cup oil in heavy large skillet over high heat.
4. Saute fish in batches until golden brown, about 5 minutes per side.
5. Transfer to paper towels to drain.
6. Discard oil; wipe out skillet.
7. Heat remaining 3/4 cup oil in same skillet over medium-high heat.
8. Add onions and crushed red pepper.
9. Saute until onions are tender, about 4 minutes.
10. Add garlic and dried rosemary; saute 1 minute.
11. Carefully add wine and tomato juice; simmer 2 minutes.
12. Add chopped tomatoes and vinegar; simmer until sauce thickens slightly, about 8 minutes.
13. Add fish; simmer until opaque in center, turning fish once, about 2 minutes.
14. Arrange fish in single layer in 13x9x2-inch baking dish.
15. Season sauce with salt and pepper; pour over fish.
16. Cover and refrigerate at least 1 day and up to 2 days, turning fish once.
17. Arrange fish and sauce on platter.
18. Bring to room temperature.
19. Garnish with rosemary and tomato halves, if desired.

red snapper, flour, olive oil, onions, red pepper, garlic, rosemary, sweet white wine, tomato juice, tomatoes, red wine vinegar, rosemary, tomatoes

Taken from www.epicurious.com/recipes/food/views/fish-marinated-with-vinegar-sweet-wine-tomato-and-rosemary-106466 (may not work)