Mexican Bass with Red Salsa and Olives
 

Mexican Bass with Red Salsa and Olives

1 1/2 pounds bass fillets, rinsed and patted dry
1 can 6 oz. tomato paste
6 tablespoons water
1/4 cup chopped peeled onion
2 teaspoons crushed garlic
1 teaspoon ground cumin
1/2 teaspoon minced red chile pepper
1/2 teaspoon chili powder
1/2 cup black olives, chopped
1 lime, sliced

Place fish in a microwave-safe baking dish. In a food processor or
blender, combine tomato paste, water, onion, garlic, cumin, chile pepper
and chili powder; purée. Spoon purée over fish. Top with olives. Cover and
microwave on MEDIUM for 12 to 15 minutes or until fish flakes easily.
Serve with lime slices.
Serves 4.

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