Servings: 6 / Ready in: 30 mins
Ingredients
- 1 jar Mölli Oaxaca Marinade
- 1 28-oz can Roasted whole tomatoes
- 4 garlic cloves
- 4 tbsp unsalted butter
- 2 tbsp Apple cider vinegar
- Salt to taste
- 6 4-oz fleshy fish fillets (such as Snapper, Grouper, Mahi Mahi)
Directions
- Preheat oven to 350F. Place tomatoes, Oaxaca marinade, and garlic in a blender and process until smooth.
- Heat butter in a frying pan over medium heat. Add the sauce and bring to a boil; lower heat and simmer for 15 minutes. Add vinegar and season with salt to taste.
- Arrange fish in a large ovenproof dish, then pour the sauce over. Cover with aluminum foil. Bake for 20 minutes or until fish is fully cooked. Serve with a side of beans and cooked barley. Provecho!
