1/4 cup vegetable oil 1 large onion, peeled, julienned 2 teaspoons garlic powder 1 teaspoon fresh ginger, grated (optional) 1 yellow bell pepper, in chunks (optional) Juice from 1 lemon 1/4 cup dry white wine 1 tablespoon parsley, chopped 1 tablespoon cilantro, chopped Salt and pepper to taste 2 tomatoes, peeled and chopped 6 fish fillets, cleaned and deboned, seasoned with salt and pepper
1 In a hot pan, heat the oil and add the onion, garlic, and grated ginger (if using) and sauté lightly. 2 Add the yellow pepper (if using), lemon juice, and white wine. Cook until the alcohol has evaporated, about 2 minutes. 3 Add the parsley and cilantro. Season with salt and pepper. Add the tomatoes and set the fish fillets on top of the mix. 4 Reduce heat and simmer until the fish is tender and flaky about 5 minutes. Cooking times may vary depending on the thickness of the fillets. 5 Once the fish is ready, serve immediately.