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.
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
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.
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