Fish Matecumba (a refreshing and light fish dish)

Aileen and I first enjoyed this dish on one of our family vacations to the Florida Keys several years ago at a local place called "The Fish House". When arrived for our reservations, the place had line a mile long waiting outside. We now know why - their food was simple, but amazing.

Recipe Courtesy of The Fish House in Key Largo

Ingredients

• 2 cups diced tomatoes, seeded (from about 2 large fresh beefsteak tomatoes or 3 - 4 nice sized Italian plum tomatoes)

• 1/3 cup finely minced white onion (from about 1/4 of a medium Spanish onion - you can also use a yellow or a red onion in a pinch if you have those in your pantry)

• 1/4 cup capers (we actually don't like capers, so Aileen and I use green Spanish olives)

• 1/4 cup olive oil

• 2 tablespoons fresh basil, finely chopped

• 2 tablespoons lemon juice

• 2 tablespoons minced shallots (approximately 1 medium shallot)

• 1 teaspoon kosher salt

• A heavy pinch of black pepper

• Approximately 1 1/2 pounds of a boneless, skinless white fish fillets (such as cod, haddock, snapper, grouper, barramundi, or mahi mahi will work well)

• Additional lemon wedges for serving or garnish, if desired

Directions

1. Combine tomatoes, onion, capers (or olives), olive oil, basil, lemon juice, shallots, salt, and black pepper together and stir to combine.

2. Cover and refrigerate for at least an hour (or even 4 - 8 hours) - this will allow the flavors to nicely combine.

3. When ready to prepare the fish, position your oven rack so it's approximately 6 inches from broiler. Preheat your oven's broiler.

4. Place your fish fillets on a foil-lined baking sheet that has been sprayed with cooking spray. Season both sides of the fish evenly with salt and black pepper.

5. Broil fish on first side for approximately 4 - 6 minutes. (tip: place the side was the skin side upwards for this step.

6. Remove the fish from the oven and flip the fish over so the more attractive facing upwards.

7. Top the fish evenly with the tomato / onion / caper mixture.

8. Place the baking sheet back into your oven and continue broiling the fish until it is is done (about another 8 minutes depending on your broiler. NOTE: This will depend upon the thickness of your fish.

9. The fish should flake easily in the thickest part of the fillet when it is done.

As Always Best Regards and Bon AppetIT,

TheITGourmet