Use your favorite firm, white fish and you will LOVE this recipe!! It also looks just lovely!


4 tablespoons canola oil, divided

1 cup chopped tomato

1½ cups chopped red bell pepper

3 tablespoons chopped red cherry peppers

1 tablespoon chopped garlic

¼ teaspoon dried thyme

1 teaspoon creole seasoning

2 tablespoons dry red wine, such as cabernet sauvignon

16 ounces firm white fish, cut into 4 pieces (4 ounces each)*

¼ teaspoon black pepper

½ cup finely chopped yellow onion

8 small pimento stuffed olives, sliced

2 tablespoons chopped fresh cilantro


Heat a large skillet over medium heat for 30 seconds, then add 2 tablespoons canola oil. Add tomato, bell pepper, cherry peppers and garlic. Sauté for 5 minutes, stirring occasionally to keep garlic from sticking. Transfer the tomato-pepper mixture to a food processor or blender. Add thyme, creole seasoning and red wine, then blend until smooth. Set aside.

Use a paper towel to pat fish dry, then sprinkle each piece with equal amounts of black pepper. In the same skillet used to cook tomato-pepper mixture, add the remaining 2 tablespoons canola oil and heat over medium heat for 30 seconds. Add onion, then nestle fish fillets in onions. Sauté for 5 minutes without moving fish.

Pour tomato-pepper mixture into the skillet, surrounding but not covering the top of the fish with the sauce. Reduce heat to medium-low, cover and simmer for 5 to 8 minutes. Fish should reach an internal temperature of 145°F (63°C) and easily flake with a fork.

To serve, remove fish with a spatula and spoon sauce around the serving dish. Garnish with olives and cilantro.

*Cooking note: Use any firm white fish, such as grouper, tilapia, cod or snapper.

(recipe found in Food & Nutrition Magazine, Volume 9, Issue 1)

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