2 cups fresh diced tomatoes
1 cup crushed tomatoes
1/4 cup lime juice
1/2 cup cilantro
1 bermuda onion julianed
1/4 cup diced green chili's
1/2 cup spanish olives
1/8 cup capers
1 cup red bell peppers diced
1 cup of sherry
1 tbsp of 1620 Housemade Chile' Oil
Mark fish on a grill and place in a ovenproof pan.
Sweat all ingredients in a pot.
Add 1620 Housemade Chile' Oil , deglaze with sherry and lime juice.
Add crushed tomato and bring to a slow simmer.
Cover fish with the sauce, place in a pre-heated oven (350 degrees) and bake for 20 min.