¡Olé! Fish from Spain today.
Pescado de Sevilla (Spanish)
Serves 4
4 skinless organic: tilapia, red snapper, mahimahi, or other white fish
1 Tbs. (15 ml) olive oil
1 cup (160 g) chopped organic onions
1 minced organic garlic clove
1 can (15 ounces/425 g) diced organic tomatoes with juice
3/4 cup (75 g) chopped pimento-stuffed green olives
1 Tbs. (4 g) fresh oregano or 1/2 tsp. (1,25 g) dried oregano
pinch or two of black pepper
1. Rinse the fish, pat it dry with a paper towel, and set aside.
2. In a skillet, over medium heat, cook the onions in the oil for about 3 minutes.
3. Add the garlic for another minute.
4. Stir in the tomatoes, olives, oregano, and pepper.
5. Bring the sauce to a boil.
6. Place the fish on top of the mixture, spooning a few spoonfuls over the fish.
7. Return the sauce to a boil, reduce the heat to low, and cover.
8. Cook the fish for 8-10 minutes or unit it flakes with a fork.
