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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 2 |
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At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more. Ingredients:
fish steaks (you may use any firm deep water fish, swordfish, shark, tuna, mahi mahi. i prefer shark) |
2 tablespoons olive oil |
1 medium onion, halved and thinly sliced |
4 small tomatoes, chopped (don't peel or seed, it's good for you!) |
1/4 cup sliced pimento stuffed olive |
1/4 cup pine nuts, lightly toasted |
1/4 cup raisins |
2 teaspoons capers |
2 cloves garlic, smushed |
3 drops tabasco sauce (your preferred brand) |
salt and pepper |
Directions:
1. Preheat oven to 450 degrees.
2. Rinse fish and pat dry.
3. Arrange fish in an oiled oven proof dish.
4. Heat oil in a skillet.
5. Drop in onion slices, and saute 2 to 3 minutes.
6. Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
7. Cook 5 minutes over medium-low heat, stirring now and then.
8. Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.
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