Orange Roughy Creole
A flavorful recipe for use with firm white fish fillets use as Orange Roughy, Red Snapper, or Basa Basa (apparently a recently coined marketing name for an Asian species of fish). I put this together after comparing several similar recipes.
- 1-2 Tbs olive oil
- 4-6 fish fillets (about 1 lb)
- 1 medium onion, sliced
- 1 small bell pepper (green, yellow, red), julienned
- 1 clove garlic, minced
- 1 small fresh hot chile (variety and amount to taste), chopped, or 1 - 4 oz can diced green chiles (e.g. Ortega)
- 4 large tomatoes, chopped or 1 - 14.5 oz can crushed or whole tomatoes.
- 1 Tbs red wine vinegar or lemon juice
- ¾ tsp dried basil
- 1 pinch of powdered cumin
- 2 Tbs parsley, chopped
- ¼ tsp salt
- Several twists of black pepper from a grater
Heat oil in large nonstick skillet or Dutch oven over medium heat. Sauté onion, garlic, bell pepper, basil, parsely, and fresh chile (if used). Add tomatoes, canned chiles (if used), vinegar or lemon juice, cumin, salt, and black pepper. Simmer covered for about 30 minutes. Add fillets, spooning tomatoe mixture over top. Simmer covered for another 12-15 minutes or until fish flakes easily when tested with a fork. Serve with noodles, brown rice, or white rice.
If you come to a fork in the road, take it. — Yogi Berra