adapted from Morro Bay Friends of the Library
Yield 2-4
2-4 rockfish fillets
2 cups diced fire roasted tomatoes (1 can)
1/2 cup diced red bell pepper
2 Tbsp chopped parsley
1 shallot, chopped
1 garlic clove, minced
2 Tbsp olive oil
3 Tbsp vermouth
3 Tbsp soy sauce
1/4 tsp cumin
1/4 tsp oregano
1 tsp capers
5-6 pickled jalapeños
Dash Tabasco sauce
Dash Worcestershire sauce
Grill, poach or steam fish fillets.
In a saucepan, sauté shallot and garlic for two minutes in olive oil and vermouth. Add all other ingredients and allow to simmer for 15 minutes. Serve over grilled, poached or steamed white fish.