1. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add fish fillets. Sprinkle with salt. Cook for 2 minutes. Turn fish and continue to cook for 1 to 2 more minutes until just cooked through. Transfer the fillets and browned pieces to a plate. (It's OK if fillets break into smaller pieces.)

2. Heat the remaining 1 Tbsp. oil in the same skillet over medium heat. Add onions and garlic and cook, stirring, until onions begin to soften, about 2 minutes. Add tomatoes and stir well. Add water. Simmer until tomatoes begin to reduce into a sauce, about 5 minutes. Add additional water if the mixture becomes too dry. Add salt to taste.

3. Return the fillets, including any accumulated juices, to the skillet. Sprinkle with 1?4 cup chopped fresh cilantro. Cover skillet. Simmer for 1 minute, or until cilantro has slightly wilted.

4. Sprinkle with pepper. Serve immediately over rice or with crusty artisan bread.

By Rosita Choy

Source: Hannaford fresh Magazine, May - June 2011