ALASKA SABLEFISH SPANISH-STYLE

• 2 (6 oz.) Alaska Sablefish steaks, thawed if necessary
• salt & pepper
• 1/3 cup chopped onion
• 3 tbsp. diced green chilies
• 2 tbsp. oil
• 1 tomato, chopped
• ¼ cup chopped parsley
• 1 tbsp. lime juice
• ¼ tsp. oregano, crushed
• dash of sugar
• 4 green pepper rings
• hot rice (optional)
• lime wedges

Sprinkle sablefish with salt & pepper. Sauté onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish. Pour tomato mixture over fish. Bake at 450°F, allowing 10 minutes cooking time per inch of thickness measured at the thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges. Makes 2 servings. Recipe may be halved or doubled.

Microwave Method: Sprinkle sablefish with salt & pepper. Combine onion, chilies, oil, tomato, parsley, lime juice, oregano, and sugar. Arrange green pepper rings on steaks in microwaveable baking dish. Pour tomato mixture over fish; cover with plastic wrap. Microwave at MEDIUM 5 minutes. Rotate dish ¼ turn; microwave at MEDIUM 5 to 6 minutes longer or until fish flakes when tested with a fork. Makes 2 servings.

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