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Creole Haddock Steaks
2 tbsp olive oil
6 fish steaks (about 1-inch thick)
Salt and freshly ground black pepper, to taste
1 small green bell pepper, chopped
1 small onion, chopped
1 garlic clove, chopped
1/2 tsp oregano
4 large, ripe tomatoes, seeded and chopped
3 tbsp melted butter
1/4 tsp hot pepper sauce, or to taste
Pinch of cumin
2 tbsp chopped fresh cilantro
1. Preheat oven to 450ºF. Brush a baking dish large enough to hold the fish in a one layer with some of the olive oil. Place the fish in the pan, sprinkle with salt and pepper, and set aside.
2. Heat the remaining oil in a large skillet over medium heat. Add the green bell pepper and onion and sauté until the vegetables are tender, about 5 minutes. Stir in the garlic and oregano and cook for 2 minutes longer. Stir in the tomatoes and salt and pepper to taste. Scatter the vegetables over the fish fillets.
3. In a small bowl (or the saucepan used to melt the butter), combine the melted butter, pepper sauce and cumin. Drizzle over the fish and vegetables. Bake the fish, basting often, until done to taste, about 10-15 minutes. Serve garnished with the cilantro.
Serves 6.
This recipe works with any type of firm fish steak.
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