Snapper Fillets With Tomato-Cilantro Sauce
|Red snapper||1 1⁄2 Pound, cut into serving-size pieces|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Peeled diced tomatoes||2 Cup (32 tbs)|
|Serrano chili||1 , minced|
|Minced cilantro||2 Tablespoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground pepper||To Taste|
Brush fish with olive oil.
Rotate the fish in the Flat Standard Basket for 15 to 20 minutes or until just cooked through.
For the sauce, heat the oil in a saucepan over medium-high heat.
Add onion and garlic until softened.
Add the tomatoes, serrano chili, fresh cilantro, coriander, cumin, and bay leaf.
Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Season to taste with salt and pepper.
Pour over cooked fish to serve.