Prep 15 mins
Cook 30 mins
(M’too-zee wah sah-mah-kee) The hallmark of much of African Cooking is the hot and peppery nature.
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 2 jalapeno peppers
- 2 tablespoons vegetable oil
- 1 (16 ounce) can whole tomatoes, drained and chopped
- 2 tablespoons vinegar
- 1 1⁄4 teaspoons ground cumin
- 3⁄4 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 4 (1/2 lb) halibut steaks, 1 inch thick (about 2 pounds)
- Cook and stir onion, garlic and peppers in oil in 10-inch skillet over medium heat until onion is tender.
- Reduce heat; stir in remaining ingredients except fish.
- Cook uncovered over low heat, stirring occasionally, 5 minutes.
- Arrange fish in ungreased oblong baking dish 12 x 7 1/2 x 2 inches.
- Spoon tomato mixture over fish.
- Cook uncovered in 350°F oven until fish flakes easily with fork, 25 to 30 minutes.
- Sprinkle with snipped fresh cilantro if desired.
- New International Cookbook.
This was very easy and we did like it, but there's something about the blend of flavors that made us think it would be better suited to chicken. The topping is great on its own, but it seemed to overpower the fish. Maybe using a different hot pepper would help.