Servings: 6
Ingredients:
1 lb Yellowtail Fillets (Halibut, Mahi, Salmon, or Swordfish)
2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
1 small green bell pepper, chopped
1 small onion, chopped
1 garlic clove, chopped
1/2 tsp oregano, fresh
4 large ripe tomatoes, seeded and chopped
3 Tbsp butter, melted
1/4 tsp hot pepper sauce, or to taste
Pinch of cumin
2 Tbsp fresh cilantro, chopped
Directions:
- Preheat oven to 450ºF. Brush a baking dish (large enough to hold the fish in a one layer) with some of the olive oil.
- Place the fish in the baking dish, sprinkle with salt and pepper, and set aside.
- Heat the remaining oil in a large skillet over medium heat.
- Add the green bell pepper and onion and sauté until the vegetables are tender, about 5 minutes.
- Stir in the garlic and oregano and cook for 2 minutes longer.
- Stir in the tomatoes. Salt and pepper to taste.
- Scatter the vegetables over the fish fillets.
- In a small bowl (or the saucepan used to melt the butter), combine the melted butter, pepper sauce and cumin. Drizzle over the fish and vegetables.
- Bake the fish, basting often, until done to taste, about 10-15 minutes.
- Garnish with cilantro.
Notes:
This recipe works with any type of firm fish steak or fillet.