Boneless Mackerel Fillets With Cracked Pepper

Directions

1. 1
   Lay fillets over cracked pepper, skin side up, to coat them on one side only.
2. 2
   Add salt.
3. 3
   Pat in the remaining peppercorns with your hands.
4. 4
   Core and devein the red and green peppers, and slice them into thin strips.
5. 5
   Warm the olive oil in a skillet over medium heat, and add the onions and garlic.
6. 6
   Cook until wilted.
7. 7
   Add the red and green peppers and continue cooking, stirring occasionally, until the onions start to brown lightly.
8. 8
   Add the tomatoes, thyme, bay leaf and salt.
9. 9
   Cook, stirring, for about 7 minutes.
10. 10
    Do not overcook.
11. 11
    Remove the thyme and bay leaf.
12. 12
    Check for seasoning, and keep warm.
13. 13
    Heat the corn oil in a non-stick skillet large enough to hold the fillets in one layer.
14. 14
    When the oil is hot, add the fillets, skin side up, for about 3 minutes or until lightly browned.
15. 15
    Turn them, and continue cooking for about 3 minutes more.
16. 16
    Tilt the pan, and baste the fillets occasionally as they cook.
17. 17
    Divide the pepper and tomato salsa among the plates.
18. 18
    Place the fillets on top and sprinkle with basil.