Easy Tomatoe Sherry Sauce with Mahi Mahi

This was a quick way to prepare Mahi Mahi that was a very good price at the market today. I wasn't sure I liked the flavor of this fish too much but the fillets looked good and it was under $7 per pound so I created a strong sauce for it. Turns out the fish was great and the sauce a very good complement.

Ingredients
3 cloves garlic (I used fresh garden garlic from a friend. Probably better to use 4 cloves if not so fresh.)
3 T olive oil
1/2 t dry basil

3 olive oil
1/2 L onion, chopped
4 cl. garlic (regular)
1/2 each of dry basil, oregano, thyme
15 oz. canned diced tomatoes
1/4 c. dry sherry
(1 t sugar)
s and p

2.0 lb. Mahi Mahi fillets
1/4 c. safflower oil

Directions

1. Finely mince 3 cl. garlic and add to 3 T olive oil in small bowl. Add 1/2 t. dried basil. Set aside. (Good to do this ahead 20 min. to let oil steep more.)
2. Put 3T olive oil in med. skillet on high heat. Add chopped onions and saute for a few minutes until beginning to brown. Turn heat to low. Add 4 cl. garlic and heat through for a minute. Add diced tomatoes. Heat through. Add sherry. Stir. (If you can cook it on low, adding liquid if needed, skip the sugar. If you're in a rush as I was, add it. You should still simmer sauce for at least 10 min. while you prep and cook the fish.)
3. Preheat oven to Broil.
4. Salt and pepper fish. Heat safflower to almost smoking hot in large skillet. Add fish and sear on one side. Turn and turn down the heat. (Good to use two spatulas for this.)
5. Spoon the garlic oil over the top. Place pan in broiled for two minutes. (I'm not sure how much difference this really made. You can probably skip it.)
6. Pour all tomato sauce over fish. Place pan in oven and turn heat to 350. Bake for 5 minutes. Remove and serve over pasta.

I served this over angel hair pasta and it went very well. Just spread the pasta thinly across part of the plate, cut a rectangle of sauce covered fish, place it in in the center of the pasta, and spoon some of the sauce from the pan over the pasta.