INGREDIENTS
2 TBSP. olive oil
1 cup each diced onion, celery and green pepper
4 large cloves garlic, minced
1 jalapeno pepper, seeded and diced
2 (15 oz.) cans petite diced tomatoes
1 cup water
2 TBSP. tomato paste
1 TBSP. hot sauce
1/2 tsp. each salt and pepper
1 lemon, 1/2 juiced, other thinly sliced
2 lbs. skinless sea bass fillets
2 scallions, green parts only, sliced thin
2 TBSP. parsley chopped
DIRECTIONS
Rinse fish and pat dry with paper towels.
Lay the fish down on cutting board and cut the fish lengthwise into long pieces, 2 inches wide.
Cut the long strips into 2-inch chunks.
Heat oil in a large skillet.
Saute onion, celery, green pepper, garlic and jalapeno for 5 minutes.
Add tomatoes and water and bring to a simmer.
Stir in tomato paste, hot sauce, salt, pepper and lemon juice.
Simmer 20 minutes.
Fold fish into sauce and simmer for 15 minutes or until fish flakes.
Garnish with parsley, scallions and lemon slices.
Serves 4.
