Fish Fillets with Corn Salsa on Red Pepper Sauce Recipe
Ingredients
| Fish fillets - 1-1/2 lb, cooked | ||
| Corn salsa roasted | ||
| Vegetable oil | 1 Tablespoon (Red pepper sauce:) | |
| Onion, carrot and stalk celery, chopped - half each | ||
| Sweet red peppers - 2 roasted, peeled, seeded and chopped | ||
| Tomato | 1 (Red pepper sauce:) | |
| Garlic - 1 large clove, minced | ||
| Chicken stock | 2 Cup (16 tbs) (Red pepper sauce:) | |
| Potato | 1 Small, chopped (Red pepper sauce:) | |
| Hot pepper flakes | 1 Pinch (Red pepper sauce:) | |
| Bay leaf | 1 (Red pepper sauce:) | |
| Thyme & rosemary | 1/2 Teaspoon, chopped (Red pepper sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. For making Red Pepper Sauce:
2. In large saucepan, heat oil over medium-high heat; cook onion, carrot, celery, red peppers, tomato and garlic until softened, about 5 minutes.
3. Bring to boil adding stock, potato, hot pepper flakes, bay leaf and rosemary.
4. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, for 30 minutes.
5. Remove bay leaf, transfer to food processor and puree until smooth.
6. Season with salt and pepper to taste.
SERVING
7. Spoon sauce onto 4 plates, arrange cooked fish on top and serve.
TIP
Recipe can be made ahead, covered and refrigerated for up to 2 days.
Heat before serving.
1. For making Red Pepper Sauce:
2. In large saucepan, heat oil over medium-high heat; cook onion, carrot, celery, red peppers, tomato and garlic until softened, about 5 minutes.
3. Bring to boil adding stock, potato, hot pepper flakes, bay leaf and rosemary.
4. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, for 30 minutes.
5. Remove bay leaf, transfer to food processor and puree until smooth.
6. Season with salt and pepper to taste.
SERVING
7. Spoon sauce onto 4 plates, arrange cooked fish on top and serve.
TIP
Recipe can be made ahead, covered and refrigerated for up to 2 days.
Heat before serving.
Chef
