I don’t know about you, but the (sometimes) oppressive heat does not encourage me to bend over a hot stove. This is quick and easy and flavorful and a last-minute inspiration. It takes about 30 minutes to prepare.
INGREDIENTS: 4 servings
• 4 fish fillets (salmon, snapper, grouper, sea bass, sea bream, or other firm fleshed fish fillet)
• 1 large onion, chopped
• 4 cloves of garlic, mashed
• 1/2 cup of chopped cilantro or parsley
• 3 large tomatoes or 1 l can of tomatoes in juice (14 oz), peeled and chopped
• 2 tbsp of grape molasses (substitute honey or date syrup)
• 1 tsp of salt (to taste)
• 1 tsp of dried coriander
• Dash of paprika or chili powder
• 1/4 cup olive oil
1. Heat the oil in a large skillet and pan- fry the onion till soft and translucent; add the tomatoes to the skillet and garlic paste and grape molasses. Stir to combine and simmer over low heat for a few minutes.
2. Sprinkle the fish with the spices on both sides and place in the sauce; cover the skillet for 7 minutes and let the fish cook over gentle heat till it flakes easily. Taste and adjust seasoning and serve immediately with a garnish of chopped cilantro or parsley.