A trip to Wholefoods inspired me to make this fish.  
I served it over Jasmine Rice.  
Serves 2. 

Ingredients: 

12 oz of Hake 
2 tbsp of olive oil
1 small red onion, 1/4 inch dice 
2 cloves of garlic, sliced
2  long sweet peppers, seeds removed and sliced
1/2 cup of diced tomatoes
1/3 cup of nicoise olives, 1/2 of them sliced and 1/2 whole
2 tbsp of capers
1 tbsp of tomato paste
1/4 cup of vegetable stock
1 tsp of lemon juice
1 tsp Spanish paprika 
salt and pepper to taste 
3 or 4 parsley leaves, chopped

Directions:
Season fish with salt, pepper and paprika. Place cast iron pan or non stick pan on medium heat, add oil. Gently place the seasoned fish in the pan.  Cook for 1 min on each side.  Remove from pan and set aside.  Add onions, peppers and garlic to the pan, saute until onions are translucent.  Add tomatoes and the sliced olives.  Season with salt and pepper.   Cook until tomatoes are soft.  Stir in tomato paste, stock, capers and the rest of the olives.  Cook for a couple of more minutes.  Turn down burner to simmer.  Add the fish back to the pan.  Spoon juices from the pan on to the fish a few times to keep it moist.  At this point add the lemon juice.  Cook for a 5 minutes or until fish is cooked.  Split the fish in half, serve over rice and sprinkle with parsley. 

This recipe is a healthier and quick variation of the Chicken Tikka Masala.  
Serves 2 to 3 people. 

Ingredients:
6 chicken thighs, skinless and boneless
2 1/2 cups buttermilk
½ cup plus 2 tablespoon tandoori paste (store bought or homemade)
2 Tbsp oil
½ tsp whole cuimin
1 poblano pepper, chopped
½ red bell pepper, chopped
1 large tomato, roughly chopped
1 medium onion, cut in half and sliced
1 clove garlic, minced
1 Tbsp tomato paste
½ to 1 Tsp cayenne pepper
1 Tsp lime juice
2 Tbsp clilantro
Salt to taste
 
Directions:
Mix 2 cups buttermilk and ½ cup of tandoori paste. Add chicken.  Marinate for 1 hour or more.  Heat grill on medium.  Grill the chicken until almost done.   While the chicken is cooking, in a cast iron pan or skillet, saute onions, peppers, cumin seeds and garlic until soft.  Sprinkle some salt.  Add tomatoes, lime juice, cayenne pepper, tomato paste and tandoori paste.  Stir and cook over low heat until tomatoes start breaking down.   Thin out the remaining 1/2 cup of buttermilk with 1/3 cup of water and stir so it’s blended. Add the thinned out buttermilk to pan.   Take chicken off grill and slice it.  Add chicken to the skillet and stir. Simmer on low until the sauce thickens a little and chicken is done.  Stir in ½ the cilantro.  Serve over jasmine rice and top with rest of the cilantro.