Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 2 large carrots, peeled and finely diced
  • 1 zucchini, diced
  • 1 clove garlic, minced
  • 1 28 oz. can whole peeled tomatoes
  • 2 teaspoons paprika
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Pinch red pepper flakes
  • 1 lb. halibut (or similar firm white fish)
  • 2 tablespoons capers
  • Parsley, for garnish

Instruction

  • Heat oil in a large pan over medium heat. Add onion and carrots, cook until softened, about 8 minutes.
  • Add zucchini, garlic and cook for 1 minute.
  • Open up the canned tomatoes and cut the tomatoes with kitchen shears until they are in small pieces, about 1″ or so.
  • Add the tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
  • Bring to a boil then reduce the heat and and let the sauce simmer for 5 minutes.
  • Make 4 indentations in the sauce and place the fish in the pan and salt the fish lightly.
  • Cover, and let cook until the fish is opaque and a thin knife inserted doesn’t have any resistance, about 7 or so minutes.
  • Garnish with capers and parsley and serve immediately.