Bass Steaks With Tomatoes and Black Olives

• 1 large ripe tomato, cored and quartered
• 1/2 cup white wine
• 1 teaspoon grated lemon zested
• 1/2 teaspoon salt, plus more to taste
• 8 1-inch-thick bass steaks (about 2 ounces each)
• 1/4 cup chopped tomatoes
• 1 tablespoon pitted and chopped imported black olives
• 1 teaspoon chopped fresh rosemary
• Salt to taste
• Freshly ground pepper to taste
• 1 teaspoon chopped fresh chives

1. Place the quartered tomato in a food processor and process until finely chopped.
2. Press the mixture through a fine sieve.
3. Discard the pulp.
4. You should have about 1/2 cup of the tomato liquid.
5. Place the tomato liquid, wine, lemon zest and 1/2 teaspoon salt in a nonreactive saucepan and bring to a boil over medium heat.
6. Lower heat to a simmer.
7. Add the bass, cover and poach until just cooked through, about 7 minutes.
8. Remove from heat and carefully mix in the chopped tomatoes, olives and rosemary.
9. Place 2 bass steaks in each of 4 shallow bowls and spoon some of the sauce over them.
10. Season with salt and pepper to taste, sprinkle with chives and serve immediately.

tomato, white wine, lemon zested, salt, bass, tomatoes, black olives, rosemary, salt, freshly ground pepper, fresh chives

Taken from cooking.nytimes.com/recipes/3667 (may not work)