Skip to main content

Pan-Fry

One-Skillet Tomato Cilantro Fish
Ingredients
2 tablespoon Canola oil, divided
2 lb fish fillets, such as cod, catfish, or tilapia
1 pinch salt to taste
1 cup diced onions
2 each Cloves garlic, minced
2 1/2 cups cubed fresh tomato
1/4 cup water, or more as needed
1/4 cup chopped fresh cilantro, or more to taste
1 pinch Black pepper, freshly ground, to taste
+ Add to Shopping List
One-Skillet Tomato Cilantro Fish

One-Skillet Tomato Cilantro Fish

One-Skillet Tomato Cilantro Fish
  • Servings:Serves 4
  • Prep Time:28 minutes
  • Cook Time:10 minutes
directions
1. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add fish fillets. Sprinkle with salt. Cook for 2 minutes. Turn fish and continue to cook for 1 to 2 more minutes until just cooked through. Transfer the fillets and browned pieces to a plate. (It's OK if fillets break into smaller pieces.)
2. Heat the remaining 1 Tbsp. oil in the same skillet over medium heat. Add onions and garlic and cook, stirring, until onions begin to soften, about 2 minutes. Add tomatoes and stir well. Add water. Simmer until tomatoes begin to reduce into a sauce, about 5 minutes. Add additional water if the mixture becomes too dry. Add salt to taste.
3. Return the fillets, including any accumulated juices, to the skillet. Sprinkle with 1/4 cup chopped fresh cilantro. Cover skillet. Simmer for 1 minute, or until cilantro has slightly wilted.
4. Sprinkle with pepper. Serve immediately over rice or with crusty artisan bread.
By Rosita Choy
Source: Hannaford fresh Magazine, May - June 2011

 
 
 
 
 
 
 
 
 
loading