FISH STEAKS IN TOMATO AND CHILI SAUCE
To serve 6
3 tablespoons Annatto oil
2 large onions, thinly sliced
3 large tomatoes, peeled and cut
into ΒΌ -inch slices, or substitute
1 1/2 cups chopped, drained, canned
Italian plum tomatoes
2 fresh hot red or green chilies, each
about 3 1/2 inches long, seeded,
de-ribbed and cut lengthwise into
1/8 -inch strips
1/2 teaspoon finely chopped garlic
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground black
pepper
3 pounds Corvina or Sea Bass, cut
into 1/2-inch steaks, or substitute
any other firm white fish
Fresh Cilantro to garnish
In a heavy 4-quart flameproof casserole, heat 1 tablespoon of annatto
oil over moderate heat, tipping the casserole to spread the oil evenly over
the bottom. Spread half the onion slices, tomato and chili strips in the
hot oil, and sprinkle them with half the garlic, oregano, salt and pepper.
Lay the fish slices on top and cover them with the remaining onions, tomatoes,
chilies and seasonings. Sprinkle the remaining 2 tablespoons of annatto oil
evenly over the top. Cover the casserole and simmer over low
heat for 20 to 30 minutes, until the fish is opaque and firm. Do not overcook.
Serve either directly from the casserole, or with a spatula carefully
transfer the fish and vegetables to a platter.