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1
In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid.
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2
Remove from heat and let cool slightly.
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3
*Transfer to a blender and puree until smooth.
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4
Return sauce to pan, add chopped onion and cilantro, and stir well.
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5
Heat through and keep warm until ready to serve.
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6
Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep).
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7
Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets.
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8
Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side).
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9
Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle.
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10
Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side.
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11
Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce.
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12
Serve immediately.
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13
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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14
Transfer liquid to a blender or food processor and fill it no more than halfway.
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15
If using a blender, release one corner of the lid.
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16
This prevents the vacuum effect that creates heat explosions.
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17
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
