Though you can put this simple tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. The sauce will seem thick, but the juices that come from the fish during cooking will thin it to just the right consistency.

Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.

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  • Add the fillets and black pepper to the pan and cook, covered, until just done, 10 to 12 minutes longer for 1-inch thick fillets. Stir the cilantro into the sauce. Serve the fish topped with the sauce.

  • Fish Alternatives: Other relatively firm, thick fillets or steaks that would be good include orange roughy, grouper, and halibut.

  • Variation: Cod with Spicy Tomato Ginger Sauce: Add 1 chopped jalapeño pepper to the sauce along with the fresh ginger.

  • Wine Recommendation: Look for an acidic white without too much personality, so the wine won't get in the way of the tomato ginger sauce. Try a Portuguese vinhoverde or a refreshing French Côtes de Gascogne.

Source

Quick From Scratch Fish & Shellfish

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