Ingredients:

  • Salt and freshly ground black pepper
  • 2 pounds rockfish (or bluefish) fillets, skinned
  • 3 tablespoons unsalted butter
  • 2 medium ripe tomatoes, about 12 ounces
  • 2 large garlic cloves
  • 2 or 3 large basil leaves, or 1 teaspoon dried basil leaves
  • 3/4 cup dry red wine, such as Maryland Cabernet
  • 4 scallions, trimmed to about 4 inches of green
  • Garnish (optional): 4 tablespoons Parmesan cheese, freshly grated