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Seared Fish Fillets With Red Pepper Sauce
15 min prep time
30 min cook time
4servings
How to Make Seared Fish Fillets With Red Pepper Sauce
15 min prep time
30 min cook time
4servings
4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama
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Step-By-Step Instructions:
- For the sauce: Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 minutes. Add the red peppers and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute.
- Add the oregano, lemon zest, chili powder, salt, and 1/4 teaspoon black pepper and sauté for 2 minutes. Pour in the broth and bring to boiling. Then reduce the heat to low and simmer for 10 minutes.
- Meanwhile, prepare the sides. Add the jicama to a medium bowl and sprinkle it with the lime juice and chili powder; set aside.
- Add the shallot-pepper sauce to a blender and purée until smooth. Set aside.
- Sprinkle the fish with the salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet. Add the fish fillets and sear for about 5 minutes per side. Reheat the pepper sauce in a small saucepan, if necessary. Serve the fish on top of a pool of the sauce, with 1 tortilla and 1/2 cup jicama per serving.
Nutrition facts
4 Servings
-
Serving Size
4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama
- Amount per serving Calories 305
-
Total Fat
10g
- Saturated Fat 1.5g
- Cholesterol 35mg
- Sodium 385mg
-
Total Carbohydrate
26g
- Dietary Fiber 7g
- Total Sugars 5g
- Protein 28g
- Potassium 920mg
- Phosphorous 395mg
Ingredients
chili powder
1 tsp
lime juice
4 tsp
jicama (diced)
2 cup
chicken or vegetable broth
1 cup
black pepper
1/4 tsp
salt
1/2 tsp
chili powder
1/2 tsp
lemon
1
fresh oregano (minced)
2 tsp
garlic (minced)
1 clove
red bell pepper (cored, seeded, and diced)
2
shallots (thinly sliced)
2
olive oil
1 tbsp
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