INGREDIENTS
For Salsa:
2 cups ripe tomatoes, chopped
1 small onion, minced
1 small clove garlic, minced
1 jalapeno or to taste, deveined, seeded, and minced
1/4 cup minced cilantro
1 tsp. sherry or white wine vinegar
Salt and pepper
For Fish:
1 large or 2 small striped bass fillets
1/4 cup peanut oil
Flour for dredging
DIRECTIONS
Combine all of the ingredients; taste for seasoning and set aside.
Heat a large nonstick skillet over medium-high heat.
Cut the fillets into serving size pieces.
Add the oil to the skillet, dredge the fillets in the flour, shaking off any excess and add to the pan.
Cook over high heat, turning once, until nicely browned.
Serve immediately with the salsa.
Serves 4.
