FISH WITH BELL PEPPERS
A long time ago I was flipping through one of my mother's cookbooks, which happened to be from weight watcher's. I found this dish and find it very easy to make and is healthy for you. I have used several types of fish and it always tastes good. I hope you enjoy it.
Provided by Faith77
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
- Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
- Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
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.
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SPICY CATFISH WITH BELL PEPPERS AND ONIONS
Yield Serves 2; can be doubled
Number Of Ingredients 8
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.
BAKED FISH WITH ONIONS
A rich and creamy onion sauce transforms simple cod into an impressive company dish. If you don't want to use any dairy products, omit making the cream sauce and just smother the cod with the slow cooked onions, the bread crumbs and drizzle with fragrant olive oil before baking.
Provided by Geema
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
- Stir in the flour and cook for 2 minutes.
- Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
- Add more milk if sauce is too thick.
- Season with salt and pepper.
- Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
- Cover with the fish fillets, then sprinkle with one third of the cheese.
- Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
- Top with the fresh bread crumbs and dot with small pats of butter.
- Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.
FISH WITH BELL PEPPERS AND ONIONS
Number Of Ingredients 12
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.
Nutrition Facts : Nutritional Facts Serves
SPICY PEPPER AND ONION
Good with grilled steak. Serve over cooked rice, or you can also heat a can of black beans in a saucepan, drain, and serve with the peppers over rice.
Provided by brenda
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
- Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 12.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 135.8 mg, Sugar 5.6 g
FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS
Provided by Paul Johnson
Categories Fish Olive Pepper High Fiber Dinner Lemon Halibut Salmon Bell Pepper Healthy Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
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.
More about "fish with peppers and onion recipes"
GARDEN-STYLE FISH WITH ONIONS AND BELL PEPPERS - JAMIE GELLER
From jamiegeller.com
Servings 4Category Main, Dinner, Lunch
GARDEN-STYLE FISH WITH ONIONS AND BELL PEPPERS - FOOD …
From foodchannel.com
Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 35 mins
GARDEN-STYLE FISH WITH ONIONS AND BELL PEPPERS
From onions-usa.org
Estimated Reading Time 2 mins
BAKED FISH FILLETS WITH TOMATOES, PEPPERS AND ONIONS RECIPE
From pinterest.ca
BAKED WHITE FISH WITH ONIONS, PEPPERS, OLIVES, AND FETA
From punchfork.com
FISH WITH TOMATOES, PEPPERS AND ONIONS RECIPE
From recipes.sparkpeople.com
FISH WITH WINE, TOMATO AND ONION RECIPE - RECIPETIPS.COM
From recipetips.com
HALIBUT ROASTED WITH RED BELL PEPPERS, ONIONS & RUSSET POTATOES …
From eatingwell.com
GARDEN-STYLE FISH WITH ONIONS AND BELL PEPPERS
From wecnmagazine.com
EASY FISH WITH ONION SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SKILLET COD WITH TOMATOES ONIONS & PEPPERS - COOKED BY …
From cookedbyjulie.com
10 BEST CHICKEN BELL PEPPERS ONIONS MUSHROOMS RECIPES - YUMMLY
From yummly.com
HERB BAKED FISH WITH RAINBOW BELL PEPPERS - MINIMALIST BAKER
From minimalistbaker.com
FISH AND PEPPERS - BETTER HOMES & GARDENS
From bhg.com
DELICIOUS CHINESE SWEET AND SOUR FRIED FISH WITH PEPPERS & ONIONS
From camilamade.com
QUICK CRISPY FISH WITH SCALLIONS AND PEPPERS RECIPE - COOKING LIGHT
From cookinglight.com
SAUTéED TILAPIA TACOS WITH GRILLED PEPPERS & ONION RECIPE
From myrecipes.com
FISH WITH ROASTED PEPPERS RECIPE - BBC FOOD
From bbc.co.uk
BAKED FISH WITH MUSHROOMS AND ONIONS RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST BAKED FISH TOMATOES ONIONS RECIPES | YUMMLY
From yummly.com
RECIPE: GARDEN-STYLE FISH WITH ONIONS AND BELL PEPPERS
From mycarolinalife.com
FISH FILLETS WITH BABY SPINACH, RED PEPPER, AND ONION WEDGES …
From recipetips.com
FISH RICE WITH PEPPERS | FOOD FROM PORTUGAL
From foodfromportugal.com
FISH AND ONION RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
FISH WITH PEPPERS AND ONION RINGS RECIPE
From crecipe.com
FISH FILLETS WITH SPINACH, RED PEPPER, AND ONION - BHG.COM
From bhg.com
QUICK SAUTEED PEPPERS AND ONIONS – A COUPLE COOKS
From acouplecooks.com
STEAMED FISH IN SPINACH & PICKLED PEPPERS & ONIONS RECIPE
From myrecipes.com
CARAMELIZED ONIONS AND BELL PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
TILAPIA WITH PEPPERS, ONIONS, AND OLIVES - EAT MIDWEST FISH
From eatmidwestfish.org
ROASTED PEPPERS & ONIONS RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love