Sunday, March 2, 2014

Pan Fried Fish Fillet and Red Pepper Sauce

This is a simple and healthy dish to put together at home. The hardest part about the dish is the sauce, which is really not that hard.
Fish Fillet with Red pepper sauce and asparagus.
The sauce is sweet and slightly spicy, which I feel goes great with the fish. Great as a carb free meal but I will recommend complimenting the dish with oven roasted potatoes if you are looking for a more substantial meal.

As any pan fried fish dish, be careful not to overcook the fish. There is no special reason I used asparagus here. I like asparagus and just happened to have them in the fridge. I used a halibut fillet but you can use any white fish fillet you prefer.

Ingredients for 2:
2 pieces of white fish fillet. About 150-200 grams each.
180 grams asparagus
1 average sized red capsicum - diced
Half a yellow onion - diced
1 clove of garlic - sliced
1/4 cup white wine
1/2 tablespoon of unsalted butter
1/2 teaspoon smoked paprika (regular sweet paprika is fine too)
Extra Virgin Olive Oil
Light olive oil/cooking oil
Salt and freshly ground black pepper

1. In a sauté pan, heat some cooking oil over medium heat. When oil is heated, add in the capsicum, onions and garlic. Fry until soft. About 5-7 minutes or so. Then add in the paprika and fry for another minute, for the paprika to release its aroma.

2. Then deglaze the pan with the white wine and remove from heat and set aside to let it cool.

3. Blanch the asparagus in boiling salted water for a minute and a half. Remove and shock in cold water to prevent them cooking further.

4. Season with salt and pepper. Toss with a drizzle of extra virgin olive oil. Set aside.

5. Puree the sauteed capsicum in a blender or food processor. Season with salt and pepper to taste. 

6. Season the fish with salt and pepper. In a saute pan, heat some cooking oil over medium high heat. When oil is heated, sear the fish fillets about a 1-2 minutes per side. Depending on the thickness of your fillet. 

7. Serve the fish with the asparagus and sauce immediately.  



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