Fish With Tomatoes And Chili Recipe

Name: Fish With Tomatoes And Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno 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

Servings: persons

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 jalapeno 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

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 425u00b0 oven, uncovered, until fish is barely opaque in thickest part (cut to test), 10 to 15 minutes.
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.
3
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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Fish With Tomatoes And Chili falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish With Tomatoes And Chili

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