Fish With Bell Peppers And Onions Recipes

FISH WITH BELL PEPPERS

Steps:

• If fish are large, cut into 4 servings.
• Heat oil in 10-inch non-stick skillet.
• Layer onion and bell peppers in skillet.
• Sprinkle with half of thyme and pepper.
• Place fish over bell peppers and sprinkle with remaining spice.
• cover and cook over low heat for 15 minutes.
• Uncover and cook until fish flakes easily with fork, 10 to 15 minutes longer.

SPICY CATFISH WITH BELL PEPPERS AND ONIONS

Steps:

• Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.

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.

FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS

Steps:

• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
• Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
• Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
• Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.

FISH WITH BELL PEPPERS AND ONIONS

Steps:

• 1. Prepare the 5-spice mixture. Place the fish pieces in a large bowl, add the turmeric and salt, and mix, making sure all the pieces are well-coated. Cover and marinate in the refrigerator 30 to 40 minutes.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the 5-spice'mixture they should sizzle upon contact with the hot oil. Quickly add the bell peppers and onion, and stir 1 minute.3. Add the fish, along with all the marinade, and stir gently to mix. Cook about 2 minutes, then add the water and bring to a boil over high heat. Reduce die heat to medium-low, cover the pan, and simmer until the fish)s flaky and opaque and the bell peppers are crisp-tender, 5 to 7 minutes. Transfer to a serving dish, drizzle the lemon juice on top, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON

Steps:

• Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
• Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
• Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

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.

SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON

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.