Fish Fillets In Red Pepper Sauce Recipes

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

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.

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.

Steps:

• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
• Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
• Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.

Steps:

• Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
• Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
• Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour 1/2 cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
• Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.

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