Fish with Tomatoes and Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
When he lived in Tennessee, Michael Huff served a hot spicy tomato sauce with the local freshwater large-mouth bass. In Oregon, he finds other white-fleshed fish work just as well. Ingredients:
1 1/2 to 2 pounds firm white-fleshed fish fillets such as chilean seabass, halibut, or rockfish |
1 tablespoon olive oil |
1 onion (about 6 oz.), chopped |
2 cloves garlic, minced |
3 to 4 tablespoons minced fresh jalapeño chili |
1 can (14 1/2 oz.) diced tomatoes |
1 tablespoon lemon juice |
1 1/2 teaspoons cornstarch |
2 tablespoons chopped fresh cilantro |
salt and pepper |
Directions:
1. Rinse fish and pat dry; cut into serving-size pieces. Rub fish with 2 teaspoons oil. Place fish pieces slightly apart in a single layer in a 10- by 15-inch baking pan. Bake in a 425° oven, uncovered, until fish is barely opaque in thickest part (cut to test), 10 to 15 minutes.
2. In a 10- to 12-inch frying pan, combine remaining oil, onion, garlic, and chili. Stir often over medium-high heat, until onion is lightly browned, about 5 minutes. Meanwhile, drain tomatoes, reserving juice. Mix reserved tomato juice, lemon juice, and cornstarch. Add tomatoes and juice mixture to onion; stir until mixture boils and thickens.
3. With a slotted spatula, transfer fish to plates. Spoon sauce over fish; sprinkle with cilantro. Add salt and pepper to taste.
|
|