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Hot and spicy is the name of this recipe!! But, it's easy to tone it down a bit. It's a lovely spring/summer recipe that's quick and easy to make not to mention spectacular to serve. I usually serve it on a nice bed of lettuce surrounded by cucumbers.
Spicy Sole and Tomatoes
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- 1 pound boneless, skinless sole, wefish fillets, about 1/2 inch thick, cut into 4 pieces
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 teaspoon garlic, minced
- 1 14 1/2-ounce can tomatoes, diced
- 4 to 6 dashes bottled red hot pepper sauce
Rinse fish and pat dry. Set aside.
Add olive oil to large skillet. Place over medium-high heat. Add onion and garlic to hot skillet and cook until tender, about 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 4 to 6 minutes or until fish flakes easily with a fork.
Serve on a bed of lettuce and surround with cucumbers.
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