Fish In Red Pepper Sauce Recipes

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-FRIED COD WITH RED PEPPER SAUCE

Steps:

• Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
• Fry gently for 3 minutes, then pour in the fish stock.
• Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
• Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
• Add the oil to a pan, and allow it to get very hot.
• carefully place the fish into the pan and let it fry for 2 minutes.
• Shake the pan to loosen the fish, then turn them over.
• Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
• Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
• If desired, add the double cream for a smoother, creamier finish.
• Place a fish fillet onto a plate and pour over some of the sauce.

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.