Fish Fillets with Tomatoes Capers& Olives
1 tb Fresh lime juice 1/4 ts Salt 1 1/2 ts Vegetable oil 1 1/2 ts Olive oil 1 md Onion, thinly sliced 45 oz Good-quality tomatoes, -lightl...
Ingredients
- 1tbsp fresh lime juice
- 1/4tsp salt
- 11/2 ts vegetable oil
- 11/2 ts olive oil
- 1medium onion, thinly sliced
- 45ozgood-quality tomatoes,
- 12meaty green olives, pitted
- 2medium pickled jalapeno chilies,
Directions
- 1
Stephen Ceideburg 1 1/2 lb Fish fillets * 1 tb Fresh lime juice 1/4 ts Salt 1 1/2 ts Vegetable oil 1 1/2 ts Olive oil 1 md Onion, thinly sli
- 2
plus a few sprigs for garnish Rinse fillets, place them in a non aluminum dish and sprinkle them with lime juice and salt
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Cover and refrigerate for 1 hour
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In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes
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Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go
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Add garlic to onion and cook for a minute or so, then add tomatoes
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Simmer for 5 to 10 minutes, or until most of the liquid has evaporated
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Divide olives and capers between two small bowls and set one aside to use for garnishes