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Fish with Tomatoes and Chili





Yields
Makes 6 servings

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
Step 1
1

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.

Step 2
2

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.

Step 3
3

With a slotted spatula, transfer fish to plates. Spoon sauce over fish; sprinkle with cilantro. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories161
% Daily Value *
Total Fat 4.7g7%

Saturated Fat 0.9g5%
Cholesterol 47mg16%
Sodium 191mg9%
Total Carbohydrate 6.9g3%

Dietary Fiber 1.1g4%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.