Ruffy con Tomato and Bell Pepper sauce
pour 2 TB of olive oil in a hot pan. Add minced garlic, simmer until fragrant, and quickly add shallots. cook shallots 2-3 minutes until caramelized. You can de-glaze here with chicken stock or another liquid (I used cognac…..shhhhh). Next add finely chopped tomato, spices and bell pepper. Cook until the tomato breaks down completely, about 7-10 minutes.
Pat the fish dry with a paper towel. Lightly dust both sides with coconut flour. Cook in a separate pan with about 1 TB of olive oil over medium high heat for ruffly (get it??) 2-3 minutes each side. Plate and spoon sauce on top.