FISH IN ROASTED RED PEPPER SAUCE
Create guest-worthy white fish with our creamy garlic and roasted red pepper sauce over rice, prepped in just 10 minutes and on the table in half an hour.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
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
Nutrition Facts : Calories 235.6 calories, Carbohydrate 20.2 g, Cholesterol 36.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 595 mg, Sugar 11 g
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
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.
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.
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
Provided by Marsha Klein
Categories Fish Pepper Vegetable Sauté Dinner Seafood Snapper Bell Pepper Fall Spring Summer Winter Bon Appétit Rhode Island Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
- Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
ROASTED RED PEPPER SAUCE
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
- Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
- Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
FISH FILLETS WITH ROASTED RED PEPPER MAYONNAISE
Accent tender tilapia with a pretty mayonnaise dressing made with jarred roasted bell peppers, cumin, and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285, Carbohydrate 5 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 4 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.
SWEET RED-PEPPER SAUCE
Serve this puree with our Oven-Baked Potato Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
- Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
- Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.
Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g
RED BELL PEPPER SAUCE
Categories Sauce Pepper Broil Sauté Low Carb Low/No Sugar Bell Pepper Winter Jalapeño Shallot Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
- Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
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FISH FILLETS WITH ROASTED RED PEPPER SAUCE - BETTER …
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5/5 (1)Calories 109 per servingTotal Time 25 mins
- For sauce, in a blender container or food processor bowl combine peppers and garlic; cover and process until nearly smooth. Add 1/2 cup of the water, the basil, tomato paste, vinegar, sugar, the 1/8 teaspoon salt, and cayenne pepper. Cover; blend or process with several on-off turns until mixture is nearly smooth. Transfer to a small saucepan; cook over medium heat, stirring frequently, until heated through.
- Meanwhile, rinse fish; pat dry with paper towels. Measure thickness of fish. Cut fish into 4 serving-size pieces. In a large skillet bring the remaining 1/2 cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels. Sprinkle fish lightly with the 1/4 teaspoon salt and lemon-pepper seasoning.
- Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices. Makes 4 servings.
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