Fish Tajin (Fish Braised in Olive Oil with Vegetables)
Makes 8 servings | Ingredients | | 3 | tablespoons FILIPPO BERIO® Olive Oil | | 4 | small potatoes, peeled and cut into 1/8-inch-thick slices | | 2 | large red bell peppers, seeded and cut into strips | | 3 | small tomatoes, peeled and chopped | | 1 | jalapeño pepper, seeded and chopped or 1/2 teaspoon chili powder | | 3 | cloves garlic, minced | | 2 | pounds fish steaks, 1 inch thick (cod, haddock, halibut or skate) | | 1 | tablespoon lime or lemon juice | | 1/2 | cup chopped fresh cilantro | | In large skillet or Dutch oven, heat olive oil over medium heat until hot. Carefully layer potatoes in pan; simmer gently 5 minutes. Add bell peppers, tomatoes, jalapeño pepper and garlic; mix well. Add fish, spooning vegetable mixture over fish. Cover; reduce heat to low and cook 10 to 15 minutes or until fish flakes easily when tested with fork. Sprinkle with lime juice. Top with cilantro. |
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