Spanish Fish

Name: Spanish Fish
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1 tablespoon olive oil; 1 large onion, thinly sliced; 2 tablespoons diced pimientos; 6 sea bass or halibut fillets (6 ounces each); 1-1/4 teaspoons salt; 1/4 teaspoon ground mace; 1/4 teaspoon cayenne pepper; 1/4 teaspoon pepper; 6 thick slices tomato; 1 cup thinly sliced fresh mushrooms; 3 tablespoons chopped green onions; 1/4 cup white wine or chicken broth; 4-1/2 teaspoons butter; 1/2 cup dry bread crumbs

These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons diced pimientos
6 sea bass or halibut fillets (6 ounces each)
1-1/4 teaspoons salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 thick slices tomato
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken broth
4-1/2 teaspoons butter
1/2 cup dry bread crumbs

Directions

Brush oil onto bottom of a 13-in. x 9-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.
Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables.
In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.
Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

Nutrition Facts

1 serving: 251 calories, 9g fat (3g saturated fat), 68mg cholesterol, 700mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Originally published as Spanish Fish in Light & Tasty December/January 2004

Reviews

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rllewis7

Feb 19, 2014

This is a really simple and fresh recipe. The pimentos and cayenne pepper add a bit of heat, while the breadcrumbs give the moist fish a good crunch of texture.