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Fish Fillets with Roasted Red Pepper Sauce
Source: dLife

Fish fillets with a garlic and roasted red pepper sauce.

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 257.5
Total Carbs 7.8 g
Dietary Fiber 1.2 g
Sugars 3.5 g
Total Fat 2.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.9 g
Potassium 1161.0 mg
Protein 47.9 g
Sodium 640.7 mg
Dietary Exchanges
, 1 1/2 Vegetables , 6 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

12 oz  roasted red peppers with brine
2 each  medium garlic cloves
1 cup  cold water
2 tsp  dried basil
2 tbsp  unsalted tomato paste
1 tbsp  red wine vinegar
0 1/2 tsp  sugar
0.125 tsp  salt
1 pinch  ground cayenne (red pepper)
1 lb  fresh cod fillets
1 each  medium lemons
0 1/4 tsp  salt
0 1/4 tsp  lemon pepper seasoning
Directions
  1. For sauce, in a blender or food processor combine peppers and garlic, cover and process until nearly smooth.
  2. Add ½ cup of water, basil, tomato paste, vinegar, sugar, 1/8 tsp. salt, and cayenne pepper. Cover and blend or process with several on/off turns until mixture is nearly smooth.
  3. Transfer to a small saucepan and cook over medium heat, stirring frequently, until heated through.
  4. Meanwhile, rinse fish, pat dry with paper towels. Measure the thickness of fish. Cut fish into 4 serving size pieces.
  5. In a large skillet bring the remaining ½ cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling then reduce heat.
  6. Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels.
  7. Sprinkle fish lightly with the ¼ teaspoon salt and lemon pepper seasoning.
  8. Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices.

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