1. In a shallow Dutch oven, heat 1 tablespoons of the oil over medium heat. 2. Fry the onion, garlic, red pepper, oregano, cumin, 1/4 teaspoons each of the salt and pepper, and the hot pepper sauce, stirring often, for 15 minutes or until the vegetables are tender. 3. Add the tomatoes and bring to a boil. 4. Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups. 5. Stir in the coriander, orange juice and lime juice. 6. Meanwhile, in a non-stick skillet, heat the remaining oil over medium-high heat. 7. Sprinkle the fish with the remaining salt and pepper. 8. Fry, turning once, in batches and adding more oil if necessary, for 4 minutes or until browned. 9. Nestle into the hot sauce and simmer for 4 minutes or until the fish flakes easily when tested. ---------------------------------------------------------------------------
Nutrition
Ingredients
