1 1/2 pounds salmon steaks, about 3/4 inch thick

2 T. all-purpose flour

2 T. olive oil

1/2 tsp. kosher salt

Freshly ground black pepper

2 14 1/2-ounce cans diced tomatoes

2 garlic cloves, minced

2 T. chopped fresh basil

 

Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Remove the fish to a platter and cover loosely with foil to keep warm. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.