Generally I sauté fish but in this instance I decided to broil it. I don't know why other then I think people are more comfortable putting fish in the oven and because I sauté everything, I thought it might be nice to branch out and try some different techniques. <br /> <br />I use fresh tomato pulp here. It is simply tomatoes cut in half and, placed cut side down on a grater and over a bowl. Use the palm of your hand and grate the tomatoes down to their skin. Discard the skin. <br /> <br />For the most part you can use any fish for this recipe so use what you like.

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