Fish With Bell Peppers Recipes

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.

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.

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.

Steps:

• Cut fish into 1 inch cubes. Set aside.
• Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
• Add fish, wine or water, salt and thyme. Simmer 10 minutes.
• Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
• Heat to boiling. Taste and add fresh lemon juice.
• Enjoy!

Steps:

• Preheat the oven to 300 degrees F.
• For the pickled carrots: Heat the vinegar, sugar, salt and 1 cup water in a small saucepan over high heat and bring to a boil. Place the sliced carrots in a large mason jar. Pour the hot pickling liquid over the carrots and let cool. Refrigerate, covered, at least 30 minutes and up to 10 days.
• For the red pepper stew: Warm the olive oil in a large Dutch oven over medium heat. Add the peppers, tomatoes, onions and salt and cook until the vegetables are softened, about 15 minutes. Add the tomato paste and continue to cook for 3 to 4 minutes, stirring frequently. Add the sweet paprika, hot paprika, 2 cups water, sugar and red wine vinegar. Bring to a boil, then turn off the heat and let cool 5 minutes.
• For the gefilte fish: Heat a splash of olive oil in a large skillet over medium heat. Saute the celery, onions and peppers with the salt until the vegetables are slightly softened and translucent, about 5 minutes. Transfer the vegetables to a large bowl, stir in the white pepper and let cool to room temperature, about 10 minutes.
• Meanwhile, pulse the bass in a food processor three to six times until it is coarsely chopped. Add the fish to the bowl with the vegetables and mix together by hand to incorporate. Add the matzo meal, dill, parsley and eggs and mix to combine.
• Add two large spoonfuls of the red pepper stew to the bottom of a baking dish to keep the fish from sticking. Using wet hands, form the fish mixture into about sixteen 2-ounce patties that are about 2 inches in diameter and place them in the baking dish. Spoon the red pepper stew over the gefilte fish, then sprinkle the chopped olives over top. Bake until the fish is cooked through, about 30 minutes.
• Serve the gefilte fish at room temperature. Garnish with the pickled carrots, a squeeze of fresh lemon juice, olive oil, fresh dill and cilantro and the espelette pepper.

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.

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.