A cast iron pan works the best for this awesome dish.
It is all about layering. Start with cherry tomatoes, cut in half to cover the bottom of the pan with chopped garlic and olive oil.
Now the fun begins. I sliced and chopped these vegies and bacon for this particular pot but really anything goes.
Pancetta or bacon, optional
Pasilla or Jalapéno Chiles
Use a 1/2 lb. of firm fish, such as cod, swordfish or halibut, per person. A few fresh shrimp thrown in adds color and flavor.
Cover the top of the fish with a few more veggies and fresh herbs of your choice.
Be sure to salt and pepper as you go along because as we know, salt brings out the flavors.
Lemon juice is a really nice addition to this dish, and often can be used as a substitute for salt.
Fire up your barbecue so it is nice and hot.
Place the pot directly on the barbecue and close the top. Turn your heat down to medium and cook a minimum of 15 minutes or until bubbling. Check the fish, make sure it is done.
Heat up a baguette!
Dipping the crusty bread in the bubbling sauce finishes this healthy, simple meal.
A 10 inch pan serves 4 generously.
Now get down and dirty and make your nacho cheese dip, pigs in a blanket, and have a Fantastic Super Bowl Sunday.