Recipe by Clifford Boren
At last! A fish dish that a Southern Californian with spicy tastes can enjoy! This is great stuff! I listed the spices conservatively. Barb and I use more.
Top Review by Bev
This recipe is so incredible, I can't believe I am the first to review it! The flavors combined in this sauce are all very individual and yet blend so well to highlight the flavor of the fish. I used mahi mahi steaks and they worked perfectly. I also used Vidalia onions which helped to provide a touch of sweetness along with the raisins. I will definitely make this again! Thank you so much for sharing this recipe, Clifford Boren!
- fish steaks (you may use any firm deep water fish, swordfish, shark, tuna, mahi mahi. I prefer shark)
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 4 small tomatoes, chopped (don't peel or seed, it's good for you!)
- 1⁄4 cup sliced pimento stuffed olive
- 1⁄4 cup pine nuts, lightly toasted
- 1⁄4 cup raisins
- 2 teaspoons capers
- 2 cloves garlic, smushed
- 3 drops Tabasco sauce (your preferred brand)
- salt and pepper
Directions See How It's Made
- Preheat oven to 450 degrees.
- Rinse fish and pat dry.
- Arrange fish in an oiled oven proof dish.
- Heat oil in a skillet.
- Drop in onion slices, and saute 2 to 3 minutes.
- Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce.
- Cook 5 minutes over medium-low heat, stirring now and then.
- Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.