Even though this didn't turn out well for me, I still have high hopes because the blunders were due to user error. I should've used a more mild fish like tilapia. The swai I used was a little on the fishy side. I also undercooked it, which led to me having to put it back in the oven in the middle of our dinner. I was really hoping to absolutely love this dish, but I guess it was just one of those nights in the kitchen. One dish, no stovetop, minimal knife skills required, plus it gives you enough baking time to clean up the food processor and set the table. The tomato sauce was very good, though next time I'll either use fresh jalapenos or more of the pickled jalapenos as I wanted a little more spice. And there will be a next time. This dish is too easy and healthy and quick for me to write it off completely.Jalapeno Baked Fish with Roasted Tomatoes and Potatoes
source: Rick Bayless' Mexican Everyday via The Way the Cookie Crumbles and Dinner and Dessert
Ingredients
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, sliced ¼-inch thick
1 tablespoon vegetable or olive oil
Salt
1 (15-ounce) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About ¼ cup sliced canned pickled jalapenos
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick
Preparation
Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.
Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.
Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
Slide the baking dish into the oven. Bake for 15 to 20 minutes, until the fish flakes when pressed firmly.
Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away.
