Texas Gulf Coast Fishing

Tomato-Topped Fish with Lemon and Garlic

This method works well with a variety of thin (1/2-inch thick) fish fillets. This quick meal will leave you with very little to clean-up. Serve with rice pilaf, and fresh grilled veggies for a complete meal.

Ingredients:

• 2 large lemons, thinly sliced
• 4 fish fillets
• 3/4-teaspoon sea salt
• 1/4-teaspoon black pepper
• 1/4-cup (1/2-stick) unsalted butter
• 1 tablespoon Worcestershire sauce
• 1 large garlic clove, peeled and finely chopped
• 1 to 2 large ripe tomatoes

Preparation:

Arrange the oven rack on the lowest rung in the oven, and preheat the broiler to high heat. Line a pan with aluminum foil, and arrange the lemon slices on the foil in four different straight lines, large enough to accommodate each piece of fish.

Arrange fish fillets, skin-side down, on top of each portion of lemons. Season the tops of the fillets with 1/2-teaspoon of the salt and 1/4-teaspoon of the pepper. Cut the butter into 1/2-tablespoon slices, and arrange the butter in a single layer on top of the fillets. Drizzle Worcestershire sauce and garlic evenly over the fillets.

Using a serrated knife, slice the tomatoes as thin as possible. Lay the tomato slices over the fillets, slightly overlapping, until the fillets are entirely covered. Sprinkle the remaining 1/4-teaspoon salt over the tops of the tomatoes.

Place on the lowest rack in the oven, and broil for 11 to 12 minutes, or until the fillets are cooked through and flake easily when tested with a fork. Serve immediately.