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Heat the oil in a large skillet over medium heat.
For The Fish
While the oil is heating, combine the flour, coriander, cayenne pepper, salt, and onion powder in a shallow pie plate.
Pat the fish filets dry with paper towels, then dredge in the flour mixture, shaking off the excess flour.
Place the fish in the skillet, and cook for about 5 minutes per side, until fish is opaque, and flakes easily.
Remove the fish from the pan, and cover to keep warm.
For The Sauce
Put the garlic, and the jalapeno into the pan, and cook briefly, stirring to prevent the garlic from browning. Add the can of tomatoes and stir, breaking up the tomatoes with the spatula.
Add the rest of the ingredients, and stir. Cook the sauce until reduced and thickened a bit, about 5 minutes.
Place the fish on a serving plate, and ladle the sauce over the top.
4 Servings
Recipe submitted
by Tim Sousa
If you like a lot of heat, you can add more hot sauce, or try using habaneros instead of jalapenos.
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