2 medium (or 1 large) tomatoes
1 1/2 lb firm fish fillets (such as mahi, swordfish, or cod)
1/3 cup slivered almonds
1 tablespoon minced garlic
8 fresh basil leaves
2 tablespoons extra-virgin olive oil, divided
1/2 cup roasted red peppers
1 teaspoon salt
1/2 teaspoon pepper
- Chop tomatoes coarsely.
- Check fish for bones.
- Place almonds, garlic, basil leaves, and 1 tablespoon olive oil in food processor bowl; process until finely chopped. Add tomatoes and red peppers; process until smooth.
- Preheat large sauté pan 2–3 minutes on medium-high. Season fish with salt and pepper. Place 1 tablespoon oil in pan, then add fish; cook 3 minutes.
- Reduce heat to medium and turn fish. Pour sauce around fish; cook 5 more minutes and until fish is 145°F (and opaque and separates easily). Serve.