Fish With Tomatoes And Chili

• 1 1/2 to 2 pounds firm white-fleshed fish fillets such as Chilean seabass, halibut, or rockfish
• 1 tablespoon olive oil
• 1 onion (about 6 oz.), chopped
• 2 cloves garlic, minced
• 3 to 4 tablespoons minced fresh jalapeno chili
• 1 can (14 1/2 oz.) diced tomatoes
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cornstarch
• 2 tablespoons chopped fresh cilantro
• Salt and pepper

1. Rinse fish and pat dry; cut into serving-size pieces. Rub fish with 2 teaspoons oil. Place fish pieces slightly apart in a single layer in a 10- by 15-inch baking pan. Bake in a 425u0b0 oven, uncovered, until fish is barely opaque in thickest part (cut to test), 10 to 15 minutes.
2. In a 10- to 12-inch frying pan, combine remaining oil, onion, garlic, and chili. Stir often over medium-high heat, until onion is lightly browned, about 5 minutes. Meanwhile, drain tomatoes, reserving juice. Mix reserved tomato juice, lemon juice, and cornstarch. Add tomatoes and juice mixture to onion; stir until mixture boils and thickens.
3. With a slotted spatula, transfer fish to plates. Spoon sauce over fish; sprinkle with cilantro. Add salt and pepper to taste.

whitefleshed, olive oil, onion, garlic, fresh jalapeufo chili, tomatoes, lemon juice, cornstarch, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/fish-with-tomatoes-chili (may not work)