1 lb. fish fillets
2 large tomatoes, quartered
Freshly ground coarse black pepper
1½ T. soy sauce
1 tsp. cornstarch
1 T. (+ extra for garnish) toasted sesame seeds (buy them toasted)
4 mini yellow peppers or 1/2 large yellow pepper,
seeded & chopped
¼ medium onion, finely chopped
2 tsp. rice vinegar
1/8 tsp. crushed red pepper
3 T. butter, sliced
Cooked hot rice
Spray-oil a flat-glass cooking dish.
Wash and pat dry the fish fillets; then place the fish fillets in the dish.
Place the tomato wedges among the fish fillets and lightly salt and pepper the fish and the tomatoes. Set aside.
Place an oven rack in the top oven slot and turn oven on to “Broil” at 500 degrees.
To make the sauce: use a small skillet to completely blend the soy sauce and the cornstarch. Then, stir in the 1 T. sesame seeds, yellow peppers, onions, rice vinegar, and crushed red pepper to blend.
Add the sliced butter, and then slowly heat the skillet, while stirring, until the butter is melted and the sauce has thickened. Cook for about 1 minute longer to allow the onions and peppers to slightly wilt. Remove the sauce from the heat and spoon evenly over the fish fillets and the tomato wedges.
Place the cooking dish on the top oven rack under the pre-heated broiler. Broil at 500 degrees until the fish fillets are done about 15 to 20 minutes. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
Serve the broiled fish fillets and tomato wedges over the cooked hot rice. Sprinkle the top with additional toasted sesame seeds.
Serves: 3 to 6.