3 large tomatoes, peeled and cut into ¼-inch slices, or substitute 1½ cups chopped, drained, canned Italian plum tomatoes
2 fresh hot red or green chilies, each about 3½ inches long, seeded, deribbed and cut lengthwise into 1/8-inch strips
½ teaspoon finely chopped garlic
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 pounds corvina or sea bass, cut into ½-inch steaks, or substitute any other firm white fish
How To Cook:
1. In a heavy 4-quart flameproof casserole, heat 1 tablespoon of annatto oil over moderate heat, tipping the casserole to spread the oil evenly over the bottom.
2. Spread half the onion slices, tomato and chili strips in the hot oil, and sprinkle them with half the garlic, oregano, salt and pepper. Lay the fish slices on top and cover them with the remaining onions, tomatoes, chilies and seasonings.
3. Sprinkle the remaining 2 tablespoons of annatto oil evenly over the top. Cover the casserole and simmer over low heat for 30 minutes, until the fish is opaque and firm. Do not overcook.
4. Serve either directly from the casserole, or with a spatula carefully transfer the fish and vegetables to a platter.
