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Sephardic Spicy Fish in Red Sauce
Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh fish sauteed in a spicy tomato/pepper sauce.

Prep Time: 15 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 245.9
Total Carbs 5.1 g
Dietary Fiber 1.3 g
Sugars 2.3 g
Total Fat 5.4 g
Saturated Fat 0.8 g
Unsaturated Fat 1.0 g
Potassium 475.1 mg
Protein 42.2 g
Sodium 190.0 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 5 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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1 tbsp  olive oil
1 each  cooking spray
2 each  fresh tomatoes
1 each  medium red bell peppers
1 each  Chile Peppers, jalapeno, whole
0 1/2 each  whole heads of garlic
1 tsp  paprika
1 pinch  salt
1 1/2 lb  haddock fillet
1 cup  cold water
0 1/2 tbsp  olive oil
0 1/2 cup  cold water
1 tbsp  paprika
1 tbsp  Soup, vegi, dry mix
0 1/2 each  parsley sprigs
1 pinch  salt
  1. In a large skillet, heat olive oil and nonstick cooking spray. Add tomatoes and red pepper and saute for about 5 minutes.
  2. Add hot pepper (you might want to leave the hot pepper whole so that it can be removed after cooking), garlic and spices, and saute for another minute. Be careful not to let garlic burn.
  3. Rinse and dry fish, carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.
  4. Combine the first 4 topping ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro.
  5. Cook for 30 minutes covered, and then for an additional 10 minutes uncovered, until liquid is reduced to half and thick.

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