2 pounds fish fillets (Spanish mackerel, tilapia, grouper, snapper, haddock, or similar)
Fresh flat-leaf parsley, torn
Fresh basil, torn
1/2 cup white wine
2-3 tablespoons capers
Italian dressing or balsamic vinaigrette, to taste (optional)
1 loaf Italian or French bread
Directions
Preheat a Blackstone griddle to medium heat. Place a large pan or cast iron skillet on the griddle to warm up and drizzle it with olive oil.
Halve the grape tomatoes. Slice the onion and green bell pepper. In the warmed pan, combine the tomatoes, onion, bell pepper, and chopped garlic. Drizzle with olive oil and season with salt, pepper, and crushed red pepper flakes to taste. Mix and cook the vegetables until softened, stirring occasionally.
Pat the fish fillets dry with paper towels. Drizzle with olive oil and rub it in on both sides. Season with salt and pepper. Drizzle olive oil on the griddle top and spread it evenly before adding the fish fillets. Cook the fillets until they are seared light brown on each side and cooked through.
Add torn parsley and basil to the vegetable mixture. Pour in the white wine and add the capers, mixing everything together. When the fish is done, place the fillets on top of the vegetable mixture. Drizzle with Italian dressing or balsamic vinaigrette, if desired.
Serve immediately with a loaf of Italian or French bread.
