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.
SHEET-PAN FISH WITH CHARD AND SPICY RED-PEPPER RELISH
A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or fonio.
Provided by Yewande Komolafe
Categories seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)
- In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.
- Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.
- Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don't cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.
- As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 30 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1287 milligrams, Sugar 7 grams, TransFat 0 grams
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
PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat.
- Season both sides of fish with salt and freshly ground black pepper.
- Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
- In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
- Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
FIVE-PEPPERCORN FISH FILLETS
Firm white-fleshed fish fillets, like halibut, striped bass or grouper, take well to this simple, peppery butter sauce. A mix of different peppercorns - black, green, rose, Sichuan and Timut (from Nepal) - crushed to release their flavor and aroma, creates a seasoning that is sweet and spicy, but not "hot." The Sichuan and Timut pepper are quite floral and have a somewhat tongue-numbing quality. Most spice merchants will offer many kinds; feel free to use just one or two, or to refine the mixture to your own taste.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the peppercorns in a small dry skillet over medium heat. Warm them, shaking the pan, until fragrant, a minute or two. Cool, then transfer to a mortar or electric spice mill. Pound with a pestle or pulse in the spice mill, shaking, to obtain a coarse powder. Reserve 1 tablespoon peppercorn mixture and store remainder.
- Melt butter in a small saucepan over medium-high heat. Add 1 tablespoon peppercorn mixture and swirl pan until foamy and beginning to brown. Add sage leaves and a good pinch of salt. Set aside, off the heat.
- Season fish fillets on both sides with salt and dust very lightly with flour. Put a wide cast-iron skillet over high heat and coat bottom with olive oil.
- When oil is hot, lay the fillets in the pan and let them brown gently, turning down heat as necessary. After 2 minutes, flip fish and cook until no longer translucent when probed, about 2 minutes more. Transfer fish to a warm platter or individual plates.
- Return butter sauce to stove over medium-high heat. Bring to a simmer and add citrus zest and juice. Stir well, then spoon sauce over fish and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 469 milligrams, Sugar 0 grams, TransFat 0 grams
SALMON FILLETS WITH SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
- Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
- Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
- Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
- Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
- Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams
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
SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
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