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Serves 4
Ingredients
2 (1-lb.) fish filets (cod, halibut or catfish
2 tbsp. extra-virgin olive oil
2 white onions, peeled and chopped
6 cloves garlic, peeled and chopped
4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)
20 large green olives such as manzanillas, pitted and chopped
2 tbsp. capers, rinsed
2 pickled jalapeño peppers, chopped
3 tbsp. pickled jalapeño juice
2 tbsp. chopped fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh marjoram
1⁄2 tsp. dried Mexican oregano
2 bay leaves
Salt and freshly ground black pepper, to taste
Corn tortillas warmed
2 limes
Preparation:
Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.
Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.
Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.
Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, an art collector, a jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
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