Fish Fillets with Red Pepper Sauce

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins

Fish Fillets with Red Pepper Sauce

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Directions

  1. For sauce, in a large skillet cook fresh sweet peppers and garlic in hot oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in oil for 30 to 60 seconds or until light brown. Stir in peppers; remove from heat.)
  2. Place the pepper-garlic mixture in a blender container or food processor bowl. Cover; blend or process until very smooth. Add the 1/2 cup water, the basil, tomato paste, vinegar, sugar, salt, and black pepper. Cover and blend or process with several on-off turns until basil is just chopped and mixture is nearly smooth. Transfer to a 1-quart saucepan. Cook and stir sauce over medium heat until heated through.
  3. Meanwhile, measure thickness of fish. In a large skillet bring the 1/4 cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness for fresh fish; 6 to 9 minutes per 1/2-inch thickness for frozen fish.) Remove fish from skillet.
  4. To serve, spoon some of the sauce onto 4 dinner plates. Place a fillet on top of sauce on each plate. Garnish with remaining lemon slices and, if desired, basil. Freeze any remaining sauce for another time. Makes 4 servings.
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Nutrition Facts (Fish Fillets with Red Pepper Sauce)

  • Per serving:
  • 154 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 54 mg chol. ,
  • 195 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 23 g pro.
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