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Fish and Peppers

4 x 4-oz Cod or other fish fillet
Med onion, sliced into rings
1/2 ts Finely shredded lemon peel
Garlic clove, minced
3/4 c Swt red pepper cut in strips
1 tb Water
3/4 c Chicken broth
3/4 ts Dried Oregano or Marjoram
1 tb Lemon juice
3/4 c Green pepper cut into strips
1 1/2 ts Cornstarch
Lemon, sliced and halved

Thaw fish, if frozen. Rinse fish and pat dry. Measure thickness of fish.

In 10" skillet combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic. Bring to a boil, reduce heat. Cover and simmer 3 min or till onion is tender. Arrange fish fillets in onion mixture. Add peppers. Cover and simmer over med heat 4-6 min for each 1/2" thickness of fish or till fish flakes easily. Use a slotted spoon to move fish and veggies to a serving platter. Keep warm.

Combine cornstarch and water. Add to pan juices. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and vegetables. Garnish with lemon.

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