Fish Fillets In Red Pepper Sauce Food
POACHED FISH IN RED PEPPER SAUCE
Any white fish fillets will do for this simple recipe. Good served with basmati and wild rice and green beans.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
- Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.
Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 76.6, Sodium 89, Carbohydrate 8.5, Fiber 2.2, Sugar 5, Protein 22.4
FISH FILLETS IN RED PEPPER SAUCE
This recipe is good using Cod, White fish, Haddock, Orange Roughy or Scrod. This recipe comes Daily Diabetic Recipes.com.
Provided by Barb G.
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- I a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes.
- Add the red peppers, coriander, and pepper flakes; saute 1 minute.
- Cover and cook over low heat until the peppers are very tender, about 8 minutes.
- Transfer the mixture to a food processor or blender (Or use hand blender for less clean up);Blend until smooth, scraping down sides twice.
- Stir in 1/4 teaspoon of the salt.
- Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet.
- Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes.
- Serve the fish topped with pepper puree and with lime wedges.
FISH IN RED PEPPER SAUCE
Red peppers are broiled with red snapper fillets until crisp-tender and then pureed with broth and onions to make a flavorful sauce for the fish.
Provided by My Food and Family
Categories Fish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place fish and peppers in foil-lined 15x10x1-inch baking pan. Brush with half of the dressing. Broil 10 min. or until fish flakes easily with fork and peppers are crisp-tender, turning over after 5 min. and brushing occasionally with the remaining dressing. Cover fish to keep warm.
- Cut peppers into chunks; place in blender container. Add chicken broth and onions; cover. Blend until pureed; pour into saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally. Remove from heat. Add cream cheese spread; stir until well blended.
- Serve fish topped with the red pepper sauce.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 490 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g, Protein 25 g
FISH FILLETS IN COCONUT SAUCE
A tasty dish of fish fillets cooked in a lime, coconut and pineapple flavoured sauce. This recipe is originally from Culinaria Caribbean. Prep time does not include marinating time.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and pat dry the fish.
- Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
- Cover and refrigerate for a few hours.
- Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
- Add the coconut milk, pineapple juice, bay leaf and tomato paste.
- Simmer for 10 minutes.
- In another pan brown the fish lightly on both sides.
- Pour the sauce over the fish in the pan.
- Simmer for five minutes, turning the fish once.
- Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.
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- For sauce, in a large skillet cook fresh sweet peppers and garlic in hot oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in oil for 30 to 60 seconds or until light brown. Stir in peppers; remove from heat.)
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- Meanwhile, measure thickness of fish. In a large skillet bring the 1/4 cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness for fresh fish; 6 to 9 minutes per 1/2-inch thickness for frozen fish.) Remove fish from skillet.
- To serve, spoon some of the sauce onto 4 dinner plates. Place a fillet on top of sauce on each plate. Garnish with remaining lemon slices and, if desired, basil. Freeze any remaining sauce for another time. Makes 4 servings.
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