Ingredients Jump to Instructions ↓

  1. 3/4 pound Chilean sea bass steaks or halibut steaks, skinned, boned and cut into 1-inch cubes

  2. 3 tablespoons lime juice, divided

  3. 1/8 teaspoon black pepper

  4. 4 large tomatoes, seeded and diced

  5. 1 large onion, diced

  6. 3 large cloves garlic, finely minced

  7. 2 to 3 serrano peppers,* seeded and finely chopped

  8. Olive oil cooking spray

  9. 2 tablespoons chopped fresh cilantro

  10. 3 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes , but not more than 30 minutes .

  2. Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.

  3. Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes , stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.

  4. Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes . Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired.


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