Fish Matecumbe
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
49
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine
2
Refrigerate until ready to use, at least 1 hour and up to overnight
3
Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler
4
Place the fish fillets on a baking sheet and season with salt and pepper
5
Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler
6
Remove from the broiler and turn each fillet over
7
Top each fillet with about 1/2 cup of the sauce
8
Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle
9
If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce)