Toight's dinner

We had fish. Now, I like my fish relatively plain. Sauces are nice and I like making them, but a lot of restaurants think that the purpose of sauces for fish is to hide the fact that it's fish. And I like fish and don't want to hide it.

jonbaker likes my fish just fine, but he also likes things a bit...dressier. And I have been learning this stuff.

So, tonight I made tilapia in a sort of veracruz (Mexican style) sauce.

I confess, I cheated - instead of peeling, seeding and chopping fresh tomatoes (which are pretty bad this time of year) and seeding and fine dicing jalape&ntilda;o peppers, I bought a can of diced tomatoes with mild green chiles. I minced half a white onion and two cloves of garlic and sautéed them in a little corn oil until soft, with some red pepper flakes. I drained the tomatoes and deglazed the pan with the juices, and then added the tomatoes. After it cooked a little, I added about a teaspoon of white wine vinegar.

To cook the fish, I added water and brought the mixture to a boil, then added the tilapia, covered the pan and turned it down to a simmer. 10-15 min later, it was cooked and I put the covered pan in the oven to stay warm.

I served it over brown rice with french cut green beans on the side. And it was bright and spicy and sharp, but I could still taste the fish. Perfect and so, so pretty.