This mild white fish is covered with a combination of spices and quickly pan-fried. Tomatoes, ginger, and other inspired ingredients create a unique, complimentary sauce.
Thaw completely in refrigerator. Rinse fish filets with water. One by one, place fish filets in bag with flour mixture. Toss to coat. Set each fish filet aside after coating. Heat 2 Tbs Canola Oil in a large skillet on med/high heat. Add fish filets to pan and cook for 3 minutes per side. Fish filets should measure 145 degrees. Remove from pan and keep warm. Add tomato mixture to pan. Cook for 3-4 mins until sauce is hot and slightly reduced.