Baked Bluefish With Green Chili Sauce
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Sweet green peppers||2 Medium, cored, seeded, and chopped to 1 1/2 cups|
|Low sodium tomatoes||29 Ounce, drained and chopped (Two 14 1/2 Ounce Each Cans)|
|Canned chopped green chilies||8 Ounce, drained (Two 4 Ounce Each Cans)|
|Dried oregano||1 Teaspoon, crumbled|
|Ground cumin||1 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon|
|Bluefish fillets||24 Ounce (Six 4 Ounce Each Pieces)|
1 In a heavy 12-inch skillet, heat the oil over moderate heat; add the garlic and green peppers and saute, uncovered, for 2 minutes. Stir in the tomatoes, chilies, oregano, cumin, salt, and black pepper. Cover and cook for 10 minutes.
2 Place the fillets, skin side down, on top of the sauce in the skillet. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Transfer the fish to dinner plates and spoon some sauce over each fillet.