Fish Fillets In Red Pepper Sauce Recipes

POACHED FISH IN RED PEPPER SAUCE

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.

FISH FILLETS IN RED PEPPER SAUCE

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.

PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS

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.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

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.

FISH IN A RED SAUCE

Steps:

• In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
• Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
• When the fish is cooked, remove from heat. Let cool and serve cold

FISH FILLETS WITH ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat oven to 400°F. Using about 1/4 of the butter, lightly grease shallow baking pan. Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, combine all remaining ingredients; blend well. Serve fish with mayonnaise mixture.

FISH IN ROASTED RED PEPPER SAUCE

Steps:

• Coat both sides of fish with flour. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.
• Meanwhile, blend cream cheese, red peppers, broth and garlic in blender until well blended. Pour into medium saucepan. Bring to boil on medium-high heat, stirring frequently; simmer on low 5 min., stirring occasionally.
• Place fish on platter; top with cream cheese sauce and cilantro.

FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)

Steps:

• Preheat oven to 425 degrees.
• Cook fish stock down until reduced by half. Set aside.
• Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
• Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
• Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
• Transfer fillets, 2 at a time, to 4 individual heated serving plates.
• Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
• Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.

FISH IN RED PEPPER SAUCE

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.

BREADED SKINLESS FISH FILLETS WITH RED PEPPER MAYONNAISE

Steps:

• Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.