Recipe submitted by: Amy Pickett
What's in it
1 pound thin skinless fish fillets
1/4 cup olive oil
2 large fresh tomatoes, cut into chunks
2 teaspoons Italian seasoning
A splash of Tabasco or other hot sauce
Black pepper to taste
How to cook it
- Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board. Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.
- When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes.
- Add the tomato chunks, the Italian seasoning and the splash of Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.
- Put a fish fillet on everyone's plate. Swirl the tomatoes in the pan and add black pepper to taste; this swirling should emulsify the sauce. Spoon out some tomatoes and sauce for everyone and serve at once.