this is an easy mexican recipe for fish. i used black drum fillets but you could use tilapia,snapper or any thin filets
4 black drum fish filets (about 1 lb total) you can use any thin filets like snapper,tilapia etc in place of the drum
1/3 cup flour for dredging
2 Tbsp butter
8 roma (sauce) tomatoes chopped
3 jalapenos ribs and seeds removed,chopped
1/2 onion diced
1/2 bunch cilantro chopped
1 tsp salt
1/2 tsp garlic powder
1 1/2 tsp dried oregano
1/2 cup chopped green olives
1 Tbsp capers
place the chopped tomatoes and jalapeno in a medium sauce pan
add the oregano,salt and garlic powder. cook over medium heat until the tomatoes break down (about 10 minutes or so)
using an immersion (stick) blender puree the tomatos. if you dont have a stick blender let cool 10 minutes and puree in a regular blender before returning to the sauce pan
add the onions,cilantro,olives and capers and mix well. keep warm while you cook the fish
for the fish
heat 2 Tbsp butter in a large skillet.
dredge the fish in the flour and place into the butter.
cook 3 minutes,flip and cook 2 minutes more or until the fish is cooked through. you may have to cook the fish in 2 batches depending on your skillet size,you dont want to crowd the fish.
pour the sauce over the fish to serve. serve with rice