Broiled Fish Matecumbe

This Broiled Fish Matecumbe recipe is so easy and can be mostly made ahead and cooked at the last moment.

Beautiful tomatoes, kicky shallots and onions, briny capers, bright lemon, and fresh basil make this dish a show stopper!

– Skinless chicken breasts – Kosher salt – Potatoes – Carrot – Onions – Tomatoes – Tomato bisque

INGREDIENTS:

In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, salt, and black pepper.

1

Stirring gently, cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.

2

Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining salt and pepper.

3

Broil fish on first side for about 4 minutes. Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.

4

Continue broiling until the fish is done. Serve immediately, with lemon wedges, if desired.

5

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