Recipe: Baked Haddock with Lime and Tomato Sauce (Latin-American)

BAKED HADDOCK WITH LIME AND TOMATO SAUCE

4 (6 ounces each) haddock fillets or other firm white fish, skinned and boned
FOR THE SAUCE:
3 tablespoons vegetable oil
2 medium red onions, finely chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cayenne pepper
1 red bell pepper, diced
1 green bell pepper, diced
4 tomatoes, peeled, seeded and diced*
Juice of 3 limes (about 6 tablespoons)
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh cilantro (for garnish)

TO MAKE THE SAUCE:
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until tender, about 10 minutes.

Stir in coriander and cayenne and cook 2 minutes.

Add diced red and green peppers and tomatoes. Reduce the heat to low and cook, uncovered, for 10 minutes.

Remove the saucepan from the heat and stir in the lime juice. Season with salt and pepper.

TO PREPARE THE FISH:
Preheat the oven to 375 degrees F.

Rinse the fillets and pat dry. Arrange the fillets in a buttered shallow baking dish. Cover with the sauce.

Bake uncovered for 20 to 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle with cilantro.

*TO SKIN TOMATOES:
Plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

Makes 4 servings
Source: Leith's Latin-American Cooking by Valeria Vieira Sisti, Caroline Waldegrave, and Graham Kirk