Find red snapper or rockfish of some kind. Both work well with this easy recipe. The amounts of ingredients listed are approximations. You can change the flavor of the heat by choosing jalapenos, serranos, or roasted Anaheim chilies. I used canned tomatoes and bottled roasted red peppers as it is still winter.
This is a longstanding favorite of mine.
Servings: 4 (or 2 and have leftovers)
- Four rockfish fillets
- Juice of two limes
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 15 ounce can low sodium diced tomatoes
- 1/2 small yellow or white onion, diced
- 1 jalapeno, serrano, or two roasted Anaheims, seeded, and minced. You may want more. My advice is to start with one and add to taste.
- 1 roasted red pepper, diced
- 3 garlic cloves, peeled and minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried Mexican or other oregano (a pile about the size of a quarter in the palm of your hand)
- 2 big pinches ground coriander or 8 seeds, toasted in a skillet then ground.
- 1/2 cup pitted kalamata olives or green olives, rinsed
- 2 Tablespoons capers, rinsed well and drained
- 1/4 cup coarsely chopped fresh cilantro and more sprigs for garnish
- Lime wedges for garnish
Squeeze the lime juice over the fillets in an oven proof casserole that will hold them in a single layer. Season with salt and pepper. Let them sit for about an hour at room temperature.
Meanwhile, preheat the oven to 350 degrees. Mix everything else together except the garnish. Pour it over the fish. Taste it for heat and add more if you wish. Cover the dish with a lid or aluminum foil and bake for 20-25 minutes or until the fish is flaky and the sauce bubbling a lot. Serve it and garnish with more cilantro and lime wedges.
Nutrition Information (per serving)
- Calories: 213
- Fat: 10 gm
- Saturated Fat: 2 gm
- Trans Fat: 0 gm
- Cholesterol: 33 mg
- Carbohydrate: 12 gm
- Fiber: 3 gm
- Sugars: 5 gm
- Sodium: 632 mg
- Protein: 20 gm