Poached Fish and Peppers in Tomato Broth
This pan cooked fish contains red peppers, capers, and is cooked in tomato broth.
Makes
Serving size
Ingredients
2 tablespoons olive oil
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 clove (1 teaspoon) garlic, minced
1 cup unsalted vegetable broth
½ cup no salt added tomato sauce
1 tablespoon capers, divided (Roland® brand suggested)
1 teaspoon garlic powder
1 teaspoon lemon pepper
⅛ teaspoon red pepper flakes
2 pounds white fish fillets (cod or halibut)
1 tablespoon lemon juice
Special Equipment
Cooking thermometer
Instructions
- In a pan over medium heat, add the oil. When hot add the bell peppers and cook 2 minutes.
- Add the garlic and cook 1 minute.
- Add the broth, tomato sauce, half the capers, garlic powder, lemon pepper, and red pepper flakes. Bring to a boil then reduce heat, cover, and simmer for 2 minutes.
- Add the fish, cover, and simmer 5 minutes. Begin checking the temperature of each piece.
- When internal temperature of fish reaches 145°F and is white and flaky, move to a plate. Allow the thicker pieces to continue cooking until done.
- Once all pieces are cooked and moved to a plate, remove pan from heat, and stir the remaining capers and the lemon juice into the sauce.
- Place 4 ounces of fish in a bowl and top with ½ cup of the pepper sauce.
Cooking Tip
Serve with a citrus side or dessert.
Recipe contributed by Satellite Healthcare
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