1.Wash hands well with soap and warm water. Wash produce thoroughly and chop as directed.
2.Season fish with a pinch of salt and ground pepper to taste. 3.Cook it well by grilling in a preheated, oiled grill for about 5 minutes on each side; steaming in a pot for 8-10 minutes; baking at 350°F on a baking rack for 12-18 minutes; or cooking in a preheated skillet, on medium high, with a little bit of oil for 7-10 minutes on each side.
4.For the sauce: preheat a medium saucepan, add oil, shallots and garlic. Cook on medium high until soft and fragrant, 3-5 minutes.
5.Add tomatoes and thyme. Cook on medium heat for 5 minutes.
6.In a bowl, whisk cornstarch into milk until well dissolved. Add cornstarch mixture to tomatoes, thyme and shallots, and mix until well combined. Season with salt and pepper, to taste.
7.Continue cooking until it comes to a boil. Remove from heat.
8.Place cooked fish fillets on a plate and top with sauce.
9.Serve immediately over cooked quinoa, rice or your favorite grain.
Ingredients
Directions
1.Wash hands well with soap and warm water. Wash produce thoroughly and chop as directed.
2.Season fish with a pinch of salt and ground pepper to taste. 3.Cook it well by grilling in a preheated, oiled grill for about 5 minutes on each side; steaming in a pot for 8-10 minutes; baking at 350°F on a baking rack for 12-18 minutes; or cooking in a preheated skillet, on medium high, with a little bit of oil for 7-10 minutes on each side.
4.For the sauce: preheat a medium saucepan, add oil, shallots and garlic. Cook on medium high until soft and fragrant, 3-5 minutes.
5.Add tomatoes and thyme. Cook on medium heat for 5 minutes.
6.In a bowl, whisk cornstarch into milk until well dissolved. Add cornstarch mixture to tomatoes, thyme and shallots, and mix until well combined. Season with salt and pepper, to taste.
7.Continue cooking until it comes to a boil. Remove from heat.
8.Place cooked fish fillets on a plate and top with sauce.
9.Serve immediately over cooked quinoa, rice or your favorite grain.