We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Fish in Peperonata Sauce

  • Prep 5 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Ingredients

4
red snapper fillets
Salt and pepper, to taste
1/4
cup olive oil + 1 tablespoon for the fish
1
medium-sized red onion, sliced
2
garlic cloves, finely chopped
1/2
red, green and yellow bell pepper, cut in slices
1/4
cup white wine
Sugar, to taste
1
sprig thyme
2
seedless pear tomatoes, sliced
5
basil leaves

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
401.1
% Daily Value
Total Fat
16.7g
26%
Saturated Fat
2.5g
13%
Cholesterol
80.7mg
27%
Sodium
727.6mg
30%
Total Carbohydrate
13.5g
4%
Dietary Fiber
2.0g
8%
Sugars
6.0g
Protein
46.4g
% Daily Value*:
Vitamin C
239.30%
239%
Calcium
9.70%
10%
Iron
6.70%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

Try adding 1/4 cup tomato sauce to the sauce mix.

Directions

  • 1 Season the fish with salt and pepper, to taste. Pour 1 tablespoon of olive oil in the frying pan and heat it, cooking the fish fillets for about 6-10 minutes per side. Remember, the cook time will vary depending on the cut or thickness of each fillet. Once cooked, cover to keep warm while prepping the sauce.
  • 2 In another large frying pan, heat 1/4 cup oil over medium-high heat. Sautee the onion and garlic for 2 minutes. Incorporate the peppers and cook for 2 minutes, or until tender.
  • 3 Add the wine, sugar, thyme and tomatoes. Cook for 2 more minutes and toss in the basil. Pour the sauce over the hot fish. Let rest for 5 minutes and serve with the side of your choice, such as white rice or tortillas.

A nice fish fillet paired with peperonata sauce is the perfect excuse to invite friends over for dinner. It’s also an excellent meal option during Holy Week. The combination of the different bell peppers adds a pop of color to your plate. Enjoy this flavorful recipe!

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 24, 2015

A nice fish fillet paired with peperonata sauce is the perfect excuse to invite friends over for dinner. It’s also an excellent meal option during Holy Week. The combination of the different bell peppers adds a pop of color to your plate. Enjoy this flavorful recipe!