Fish Fillets with Roasted Red Pepper Sauce
12 ounce jar roasted red sweet peppers, drained
cloves garlic, minced
tablespoons tomato paste
tablespoon red wine vinegar
Dash cayenne pepper
pound fresh orange roughy or cod fish fillets
teaspoon lemon-pepper seasoning
- For sauce, in a blender container or food processor bowl combine peppers and garlic; cover and process until nearly smooth. Add 1/2 cup of the water, the basil, tomato paste, vinegar, sugar, the 1/8 teaspoon salt, and cayenne pepper. Cover; blend or process with several on-off turns until mixture is nearly smooth. Transfer to a small saucepan; cook over medium heat, stirring frequently, until heated through.
- Meanwhile, rinse fish; pat dry with paper towels. Measure thickness of fish. Cut fish into 4 serving-size pieces. In a large skillet bring the remaining 1/2 cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels. Sprinkle fish lightly with the 1/4 teaspoon salt and lemon-pepper seasoning.
- Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices. Makes 4 servings.
Nutrition Facts(Fish Fillets with Roasted Red Pepper Sauce)
- Per serving:
- 109 kcal cal.,
- 1 g fat
- 23 mg chol.,
- 358 mg sodium,
- 7 g carb.,
- 2 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet