- 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
- calories 161
- caloriesfromfat 26 %
- protein 22 g
- fat 4.7 g
- satfat 0.9 g
- carbohydrate 6.9 g
- fiber 1.1 g
- sodium 191 mg
- cholesterol 47 mg
How to Make It
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.
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.
With a slotted spatula, transfer fish to plates. Spoon sauce over fish; sprinkle with cilantro. Add salt and pepper to taste.