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This vibrant Spanish-style fish is a celebration of bold Mediterranean flavors — perfect for a Friday night appetizer, Yom Tov fish course, or light weekday dinner. This dish is both healthy and deeply flavorful, with just the right amount of heat. It can be made ahead and even marinated overnight, making it a go-to for busy home cooks looking for Shabbos-friendly fish recipes with Sephardic flair.
4 whitefish steaks or 4 pieces tilapia
1 tablespoon extra-virgin olive oil (approximately)
2 cloves garlic, crushed
1 (14-ounce) can diced tomatoes
1 jalapeno pepper, deseeded and grated
3 heaping tablespoons tomato paste
2 teaspoons sugar
1/2 orange bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 pound okra, sliced crosswise in 1-inch pieces
Preheat oven to 350 degrees Fahrenheit. Rinse fish and pat dry.
In a large skillet, sauté the garlic in olive oil until fragrant (not brown). Add the remaining ingredients (except the fish) in the order in which they appear, stirring to combine after each addition. Let cook for about 15 minutes on low heat, or until the peppers and the okra begin to soften slightly. Let sauce cool.
Place fish in an oven-safe dish and pour cooled sauce over to cover completely. At this point, you can let the fish marinate overnight.
Up to two hours before the meal, bake the fish: Cover well and bake for about half an hour. Keep at room temperature until serving.
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