Tomato Green Pepper Sauce With Fish Steaks Food

SKILLET COD WITH TOMATOES, ONIONS, AND PEPPERS

Steps:

• Drizzle olive oil over the fish and season with salt, pepper, oregano, and chili powder.
• Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes.
• Stir in the garlic, season with salt and pepper and cook until fragrant (about 10 seconds)
• Add the white wine and let the wine reduce by half.
• Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper.
• Place the seasoned fish in the skillet and spoon the sauce over the fish.
• Stir in the capers, cover and cook over medium heat for 12-15 minutes or until the fish is fully cooked through.
• Serve with lime wedges and white rice if desired and enjoy!

MIDDLE EASTERN FISH OR SALMON WITH PEPPERS AND TOMATOES

Steps:

• Preheat oven to 350°F.
• In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
• Add garlic, stir and cook 1 minute.
• Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
• Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
• Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
• Arrange fish on tomato mixture.
• Spread the rest of the hot tomato mixture over the fish.
• Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.

SAUTEED COD STEAKS AND TOMATOES WITH GREEN SAUCE

Steps:

• In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise. Transfer sauce to a small bowl.
• Season cod with salt and pepper. In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 3 minutes, or until crisp and golden. Turn fish over and sauté 2 minutes more. Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste. Sauté tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.
• Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top. Pour some green sauce over fish and serve remaining on the side.

SWORDFISH STEAKS WITH TOMATO-BASIL SAUCE

Steps:

• Salt and pepper the swordfish steaks.
• In a saute pan just large enough to hold the steaks, heat the oil, and quickly brown the swordfish on both sides, but not cooking completely.
• Remove them from the saute pan and set aside.
• In the same pan, add the tomatoes and the basil.
• Cook for a few minutes, until the tomatoes begin to break down.
• Return the fish to the pan, covering them with the sauce.
• Cover the pan, and cook at a low simmer for 4-5 minutes until they are done.
• Serve!

PEPPER STEAK

Steps:

• Cut round steak into thin strips.
• Brown in sprayed skillet or in 2 tbs. oil.
• Add onion and garlic and saute another 5 minutes.
• Add tomatoes; cover and simmer about 30 minutes.
• Add green peppers; simmer additional 20 minutes.
• Mix cornstarch into soy sauce; stir into meat and tomato mixture and stir until thickened and bubbly.
• Serve immediately over hot cooked white or brown rice.

GREEN PEPPER SAUCE FOR FISH

Steps:

• Melt the butter; add the chopped pepper; and panfry three minutes, or until the pepper is soft but not browned.
• Add the flour, salt and pepper; and mix to a smooth paste.
• Gradually add the milk; and cook and stir until the sauce thickens and reaches boiling point.

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.

TOMATO-GREEN PEPPER SAUCE WITH FISH STEAKS

Steps:

• In a large skillet soften the onion and the garlic in the olive oil. Add the peppers and cook for five minutes.
• Meanwhile, drop the tomatoes into boiling water, drain them and remove their skins. Chop, seed and add them to the pepper and onions. Add salt, pepper, marjoram and Cayenne and simmer gently for 25 minutes, or until the sauce is fairly thick. Serve on the side with fish steaks.