1 tablespoon organic extra virgin olive or macadamia nut oil
1 onion, chopped
1 1/2 teaspoons grated fresh ginger
1 3/4 cups canned crushed tomatoes in thick puree
3/4 teaspoon sea salt
4 (6 oz each) Alaskan cod or Alaskan halibut portions
1/4 teaspoon organic black pepper
1/4 cup chopped cilantro or parsley
- In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.
- Add the fillets and black pepper to the pan and cook, covered, until just done, 10‒12 minutes longer for 1 inch thick fillets. Stir the cilantro into the sauce.
- Serve the fish topped with the sauce.