"Pescado" al horno

Holidays, growing up, meant that I would get to sink my teeth into the succulent flesh of mahi-mahi, stuffed with chopped onions, garlic, and pimientos, dusted with salt and pepper, and cooked in its own juices with a squeeze of lemon.

Pescado al horno, otherwise known as baked fish, was my ideal fish dish from when I was able to walk until I tried sushi.

My grandmother makes it two ways.
The first:
Lay a cleaned fish in a slightly greased baking dish. Spread some mayonnaise on top. Season with salt and pepper to taste. Cover with foil and bake at 375F for 20 minutes or until flesh is just firm. Serve.
The second:
Dice an onion, 3 cloves garlic, and a tomato. Mix together with some salt and pepper. Stuff mixture into a cleaned fish. Season with salt and pepper to taste. Cover with foil and bake at 375F for 20 minutes or until flesh is just firm. Serve.

When I decided to ban meat from my apartment, I started searching for a soy "fish" that could potentially replace my craving for seafood. I haven't found the perfect replacement yet, but the "fish" steaks in the soy meat section of the Asian supermarket work just fine.

Vegetarian "pescado" al horno (baked "fish")

6 "fish" steaks
Olive oil
1 medium onion, diced
3 cloves garlic, minced
1 large tomato, diced, or 1 jar diced pimientos
juice of 1 lemon, plus zest for garnish
salt and pepper to taste

Preheat oven (a toaster oven works well for this) to 375F.
Lightly grease a baking dish with olive oil.
Arrange "fish" steaks evenly in baking dish. If desired, brush with a little more olive oil for a crisp.
Mix onion, garlic, and tomato or pimientos. Season with salt and pepper.
Spread mixture evenly on top of "fish" steaks.
Squeeze lemon juice over each "fish" steak.
Bake at 375F for 10 minutes, until heated through. Garnish with a little lemon zest and serve hot.

Tagged fish meatless vegetarian
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