What Are Fish Peppers 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.

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.

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.

FISH PEPPER SOUP

Steps:

• Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)
• While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)
• Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.
• Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.
• Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.