Middle Eastern Fish or Salmon With Peppers and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This dish always comes out delicious, even with changes to the ingredients. I have made it with salmon, halibut, red snapper, swordfish and tilapia. You can control the heat by the amount of hot pepper you use. If you don't have a jalapeno on hand, substitute 1/4 tsp cayenne pepper ( I usually use both in this recipe). If you don't have za'atar spice blend, use 1/4 tsp thyme, 1/4 tsp marjoram, 1/4 tsp oregano, 1/2 tsp roasted sesame seeds and 1 tsp sumac for this recipe. This looks as good as it tastes! Ingredients:
2 lbs fish |
2 onions, large, sliced thinly |
2 red bell peppers, sliced |
2 green bell peppers, sliced |
1 large garlic clove, minced |
2 tablespoons olive oil |
28 ounces whole tomatoes (i use italian tomatoes) |
1 jalapeno pepper, chopped finely |
1/4 teaspoon cayenne pepper (optional) |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon orange zest (fresh) |
1 teaspoon lemon zest (fresh) |
1 teaspoon za'atar spice mix, spice blend |
1 teaspoon turmeric powder |
1 teaspoon cumin powder |
1 teaspoon paprika |
Directions:
1. Preheat oven to 350°F.
2. In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
3. Add garlic, stir and cook 1 minute.
4. Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
5. Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
6. Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
7. Arrange fish on tomato mixture.
8. Spread the rest of the hot tomato mixture over the fish.
9. Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.
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