“Basa” fish is you don’t know (I didn’t) is a firm, white–fleshed fish known by several names. My favourite name is “The Vietnamese Catfish”; sounds like a pro wrestler. Grant swears by this fish and tells us that it’s available at many large supermarkets. Give it a try.
1 to 1 1/4 pounds Basa fish (or other white fish)
2 cups of fresh diced tomatoes OR 2 cans canned diced tomatoes
1 tablespoon extra-virgin olive oil
12 garlic cloves, finely minced
1/4 teaspoon onion powder
Zest of 1 lemon
1 lemon - 1/2 sliced thin, and half juiced
1 small tomato, thinly sliced
Ground black pepper
1 teaspoon dried basil
Preheat barbecue to 425 degrees F. Combine tomatoes, garlic, oil, basil, lemon juice, onion powder, salt, pepper and basil in 9 by 13-inch baking pan. Roast for 15 minutes. Remove from barbecue, stir gently. Lightly sprinkle fish with a little salt, pepper and lemon zest. Put fish in pan, on top of diced tomatoes. Place lemon and tomato slices on top of fish. Continue roasting for 7 to 10 minutes (or more) until fish is no longer translucent. Remove from barbecue. Place fish on serving plate and spoon the tomato mixture over. I like to serve this with rice.