Since I try to eat fairly low-carb, there are probably many meals I’ve blogged that would pass for Passover, but I still wanted to challenge myself to come up with new choices. When I saw Bridget blog about a one-dish white fish meal baked with potatoes in a jalapeno-tomato sauce, it immediately went on my to-make list. I’ll echo Bridget and say that the appeal of this dish is not only how tasty it is, but it’s a quick, easy, one-dish meal that combines lean protein, starch, and a flavorful, fresh sauce. And I’ll add one more: since the starch is potatoes, this is a perfect choice for Passover.
Of course, I had to complicate things a bit because I hate wasting any opportunity to use my little tapas pans. After steaming the potatoes, I simply transferred them to the individual skillets and went on with the prep. Like Bridget, I let my blender do all the work for the sauce and (though I was tempted) didn’t lift my knife to chop. There’s one word in the title of this recipe, though, that I confess was a bit deceiving. The recipe, which originally comes from Rick Bayless, is actually called Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes. Folks, there is no roasting of tomatoes going on here. The recipe uses canned, diced tomatoes, but does not specify to use canned, roasted tomatoes. I thought we might be roasting our own fresh tomatoes under the broiler. I actually considered modifying the recipe to do this, but considering we’re so far away from tomato season, there’s probably no real taste benefit in doing that. But if I were to make this in the summer and get my hands on some super fresh, local, they’re-only-this-good-in-summer-tomatoes, I think I’d make the extra effort. I’m not complaining, though – we thoroughly enjoyed the dish as is and plan to again next week!
Jalapeno-Baked fish with Roasted Tomatoes and Potatoes
Slightly adapted from Rick Bayless’s Mexican Everyday to serve 2
1/2 lb peeled, sliced Yukon Gold potatoes
1/2 tablespoon olive oil
coarsely ground salt
1 cup canned, diced tomatoes
1 clove of garlic, peeled
1/4 cup loosely packed cilantro
2 pickled jalapeno peppers
splash of pickling juice from the jalapeno peppers
2 4-5 oz skinless whitefish filets, such as tilapia
lime wedges and extra cilantro, for serving
Preheat oven to 400F. Place the potato slices in a microwave-safe dish. Season with salt and drizzle with olive oil; toss to coat. Cover with plastic wrap and poke a few holes in it. Microwave on high power for 4 minutes or until almost tender.
At this point you can transfer the potatoes to individual gratin dishes or skillets, or just keep them in the same dish, assuming it’s oven-safe. Layer the fish over the potatoes.
Combine the tomatoes, garlic, cilantro, peppers, and pickling juice in a blender and process until nearly pureed, leaving a bit of texture. Pour the sauce over the fish. Bake for 15-20 minutes, or until fish flakes easily with a fork. Serve garnished with lime wedges and extra cilantro.
Nutritional Info (does not include the avocado pictured – that’s an easily affordable extra given how light this is!)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 6.3 g
Cholesterol: 62.5 mg
Sodium: 500.8 mg
Total Carbs: 23.1 g
Dietary Fiber: 3.0 g
Protein: 32.0 g