Baja Fish Steaks
Posted by: Tuddles Mon, 23 May 2005, at 4:15 p.m.
Hot pickled peppers--the kind we like to spark up sandwiches--give backbone to
this assertive tomato-garlic sauce. Match it with meaty tuna or swordfish or use
it to give life to milder-flavoured sea bass, halibut or catfish. It's also
fabulous over baked potatoes or veggie burgers.
28 oz ( 796 mL) can plum tomatoes, including juice
1 small onion
2 tbsp ( 30 mL) coarsely chopped, drained, hot pickled peppers
3 large garlic cloves, minced
1 tsp ( 5 mL) dried leaf oregano
1/4 tsp ( 1 mL) salt
6 serving-size pieces fish, such as tuna, swordfish, halibut, monkfish, sea bass
1 tbsp ( 15 mL) olive oil
1 green pepper
1. If roasting fish, line a heavy baking pan with foil and place rack in centre
of oven. Preheat oven to 450F (230C). If grilling, grease grill and preheat
barbecue to high.
2. Pour tomatoes and juice into a wide frying pan or saucepan. Break tomatoes
into quarters. Dice onion and add along with pickled peppers, garlic, oregano
and salt. Place over high heat and stir often for 8 minutes.
3. Meanwhile, measure height of fish at its thickest point. Rub oil over each
piece and place directly on foil or grill. Roast, uncovered, or grill with lid
closed, for 10 minutes per inch (2.5 cm) of thickness. If fish is 1 inch (2.5
cm) thick, it will take 10 minutes; if 1-1/2 inches (3.5 cm) thick, it will take
15 minutes. Don't turn fish in oven but turn fish on barbecue halfway through
4. Meanwhile, core and seed green pepper, then chop. Once sauce has cooked for 8
minutes, stir in green pepper. Reduce heat to medium and continue to cook,
stirring often, until most of liquid is evaporated, about 8 more minutes. Place
fish on dinner plates and spoon about 1/2 cup (125 mL) sauce around and over
fish. Great with new potatoes and sour cream. Additional sauce is delicious
tossed with pasta, as an accompaniment to eggs or spooned over chicken.