The Co-op Food Stores

added 03/07/08

Serves 6

As an option, the fish may be grilled.

6 firm fish steaks (swordfish, tuna, or halibut), about 8 ounces
each

1 tsp. lemon juice

3 Tbs. olive oil

1 tsp. salt

1/2 tsp. ground black pepper

Creole sauce:

2 Tbs. melted butter

1 Tbs. minced garlic

2 medium onions, sliced

1 tsp. minced thyme leaves

2 tomatoes, coarsely chopped

2 red bell peppers, cut into strips

2 yellow or green bell peppers, cut into strips

1 tsp. hot pepper sauce

1 tsp. lemon juice

2 cups tomato sauce

salt and pepper to taste

Preheat the oven to 450 degrees. Place fish into a shallow baking
dish. In a small bowl, whisk together the lemon juice, olive oil,
salt, and pepper, and pour over the fish.

To make the sauce, heat the butter in a heavy skillet. Add the
garlic, onion, and thyme, and sauté over medium-high heat until
the onions are limp. Reduce the heat to medium, and add the chopped
tomatoes, peppers, hot sauce, and lemon juice. Cook the mixture
for 4 minutes, or until the peppers are tender. Add the tomato sauce,
and simmer the sauce until it is thickened, about 5 minutes. Season
with salt and pepper, and keep sauce warm.

Bake fish for about 10 minutes for each inch of thickness. To serve,
place fish on plates, and spoon the warm sauce on top.
The Sugar Mill Caribbean Cookbook