Red pepper puree adds a bright and beautiful color to these fish fillets and also helps keep them moist and flaky. When making the sauce, be sure to cover the pan tightly so the liquid does not boil away. If the sauce starts evaporating, add 1 to 2 tablespoons of water. From the American Diabetes Association. onion, garlic, , olive oil, red bell pepper, coriander, red pepper flakes, scrod, cod, white fish, haddock, or orange roughy fillets, salt, lime cvt

Ingredients

1	cup chopped onion
1	clove garlic, minced
2	tsp olive oil
2	diced red pepper
1	tsp coriander
1/4	tsp crushed red pepper flakes
12	oz cod (or scrod, white fish, haddock, or orange roughy fillets), prepared per recipe, net from 16 oz fresh
1/2	tsp salt
38	g lime juice (yield from one lime)

Directions

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender, about 5 minutes. Add the red peppers, coriander, and pepper flakes; sauté 1 minute. Cover and cook over low heat until the peppers are very tender, about 8 minutes.
   
   
2. Transfer the mixture to a food processor or blender; blend until smooth, scraping down the sides twice. Stir in 1/4 teaspoon of the salt.
   
   
3. 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 the pepper puree and 1/4 lime wedge per serving.
   
   

Categories

Fish, Vegetables, Main Dish, American, Saute, Simmer, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very high in selenium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in cholesterol High in sodium