- 28 mins
- 38 mins
Ingredients
- 2 tablespoon Canola oil, divided
- 2 lb fish fillets, such as cod, catfish, or tilapia
- 1 pinch salt to taste
- 1 cup diced onions
- 2 each Cloves garlic, minced
- 2 1/2 cups cubed fresh tomato
- 1/4 cup water, or more as needed
- 1/4 cup chopped fresh cilantro, or more to taste
- 1 pinch Black pepper, freshly ground, to taste
Preparation
Step 1
1. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add fish fillets. Sprinkle with salt. Cook for 2 minutes. Turn fish and continue to cook for 1 to 2 more minutes until just cooked through. Transfer the fillets and browned pieces to a plate. (It's OK if fillets break into smaller pieces.)
2. Heat the remaining 1 Tbsp. oil in the same skillet over medium heat. Add onions and garlic and cook, stirring, until onions begin to soften, about 2 minutes. Add tomatoes and stir well. Add water. Simmer until tomatoes begin to reduce into a sauce, about 5 minutes. Add additional water if the mixture becomes too dry. Add salt to taste.
3. Return the fillets, including any accumulated juices, to the skillet. Sprinkle with 1/4 cup chopped fresh cilantro. Cover skillet. Simmer for 1 minute, or until cilantro has slightly wilted.
4. Sprinkle with pepper. Serve immediately over rice or with crusty artisan bread.