This one from our southern neighbor sounds delish, delightful, and will make a very pretty presentation for your family or guests.
(serves 4)
1 T. EVOO
1 sweet* onion, diced
3 cloves of garlic, chopped
1 t. dried oregano
2 t. dried marjoram
1 (28 oz.) can fire-roasted* petite* diced tomatoes
1/4 cup pitted and chopped green olives
3 T. golden raisins
1 T. capers, rinsed
2 T. freshly squeezed* lime juice
4 (6 oz.) cod fillets
Kosher* salt and freshly ground* pepper, to taste
2 T. chopped cilantro
Corn tortillas, warmed, for serving
Heat oil in a large saucepan over med. heat. Add onions and cook until soft, about 5 mins. Stir in garlic, oregano, and marjoram; cook for 2 mins. Add tomatoes and their juices, olives, raisins, capers, and lime juice. reduce heat to a simmer and cook for 15 mins. Season fish fillets with S&P. Add to simmering sauce, cover and cook until fish flakes when pulled apart with a fork, 10-12 mins. Serve garnished with chopped cilantro and warm corn tortillas on the side.
"In order to be irreplaceable, one must always be different" ~ Coco Chanel
Have FUN today!!!
Love,
MM
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