Fillets With Peppers And Tomatoes Recipe
Ingredients
| 2 fish fillets (sole, flounder, or red snapper), 1/4 pound each | ||
| All purpose flour | 2 Tablespoon | |
| 2 teaspoons olive or vegetable oil | ||
| 1/2 cup each sliced onion and green bell pepper | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup seeded and chopped drained canned Italian tomatoes | ||
| 1/4 cup dry white table wine 1/8 teaspoon pepper | ||
| Dash thyme leaves | ||
Directions
1. On sheet of wax paper dredge fish in flour.
2. In 10-inch nonstick skillet heat oil; add fish and cook over medium-high heat until lightly browned and fish flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer fish to serving platter; keep warm.
3. In same skillet combine onion, bell pepper, and garlic; cook over medium-high heat, stirring frequently, until bell pepper is tender-crisp, 2 to 3 minutes. Stir in tomatoes, wine, pepper, and thyme. Reduce heat to low and cook, stirring occasionally, until mixture thickens, 5 to 6 minutes. Spoon over fish.
2. In 10-inch nonstick skillet heat oil; add fish and cook over medium-high heat until lightly browned and fish flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer fish to serving platter; keep warm.
3. In same skillet combine onion, bell pepper, and garlic; cook over medium-high heat, stirring frequently, until bell pepper is tender-crisp, 2 to 3 minutes. Stir in tomatoes, wine, pepper, and thyme. Reduce heat to low and cook, stirring occasionally, until mixture thickens, 5 to 6 minutes. Spoon over fish.
Chef
