Sweet Pepper Salsa Fish Food

LIONFISH WITH MANGO SWEET PEPPER SALSA

Steps:

• For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
• For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.
• Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
• Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

MARINATED SALMON WITH SWEET POTATOES AND RED PEPPER SALSA

Steps:

• To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
• Preheat the oven to at 375 degrees F (190 degrees C /Gas 5)
• Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
• Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
• After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven - bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.

THREE PEPPER SALSA

Steps:

• Mix all the remaining ingredients together, seasoning to taste.
• Chill for approximately 1 hour before serving.
• Drain off excess liquid before topping fish.

PEPPER AND SALSA COD

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

SWEET PEPPER SALSA

Steps:

• Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

SPICY FISH WITH TROPICAL SALSA

Steps:

• In small glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate 1 hour.
• Set oven control to broil. If fish fillets are large, cut into 4 serving pieces. Spray broiler pan rack with cooking spray. Brush both sides of fish with Worcestershire sauce. Place on rack in broiler pan. Sprinkle fish with thyme, salt, garlic powder, curry powder and red pepper.
• Broil with tops about 4 inches from heat about 7 minutes or until fish flakes easily with fork. Serve with salsa.

SWEET CORN PEPPER SALSA

Steps:

• Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
• Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.

COD WITH SWEET PEPPERS

Steps:

• In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.

SWEETCORN AND RED PEPPER SALSA/GARNISH

Steps:

• In a large bowl, mix corn, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
• Cover and marinate in the refrigerator 2 hours.

SWEET PEPPER SALSA FISH

Steps:

• Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions, if necessary. Rinse fish; pat dry with paper towels; set aside. In a large skillet heat 1 tablespoon of the cooking oil. Cook mushrooms, green or yellow sweet pepper, and onion in the hot oil for 5 minutes or just until tender. Remove vegetables with a slotted spoon; set aside. Add the remaining cooking oil to skillet. Add fish fillets. Cook over medium heat for 8 to 10 minutes or until fish flakes easily with a fork, turning once. Spoon the cooked vegetables over fish fillets. Top with salsa. Cover and cook over low heat about 2 minutes or until heated through. Garnish with fresh oregano, if desired. Makes 4 servings.