Mahi Mahi Fillets with Roasted Red Pepper Sauce
- Number of Servings: 2
Ingredients
1 12-ounce jar roasted red sweet peppers, drained 2 cloves garlic, minced 1 cup water 2 tsp. dried basil, crushed 2 Tbsp. tomato paste 1 Tbsp. red wine vinegar 1/2 tsp. sugar 1/8 tsp. salt Dash cayenne pepper 1 pound fresh orange roughy or cod fish fillets 1 lemon, sliced 1/4 tsp. salt 1/4 tsp. lemon-pepper seasoning
1. For sauce, in a blender container or food processor bowl combine peppers and garlic; cover and process until nearly smooth.
2. Add ½ cup of the water, the basil, tomato paste, vinegar, sugar, the 1/8 tsp. salt, and cayenne pepper. Cover and blend or process with several on-off turns until mixture is nearly smooth.
3. Transfer to a small saucepan; cook over medium heat, stirring frequently, until heated through.
4. Meanwhile, rinse fish; pat dry with paper towels. Measure the thickness of fish. Cut fish into 4 serving-size pieces.
5. In a large skillet bring the remaining ½ cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat.
6. Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels.
7. Sprinkle fish lightly with the ¼ teaspoon salt and lemon-pepper seasoning.
8. Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices.
Number of Servings: 2
Recipe submitted by SparkPeople user ALOE01.
2. Add ½ cup of the water, the basil, tomato paste, vinegar, sugar, the 1/8 tsp. salt, and cayenne pepper. Cover and blend or process with several on-off turns until mixture is nearly smooth.
3. Transfer to a small saucepan; cook over medium heat, stirring frequently, until heated through.
4. Meanwhile, rinse fish; pat dry with paper towels. Measure the thickness of fish. Cut fish into 4 serving-size pieces.
5. In a large skillet bring the remaining ½ cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat.
6. Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Gently pat tops of fish dry with paper towels.
7. Sprinkle fish lightly with the ¼ teaspoon salt and lemon-pepper seasoning.
8. Spoon the sauce onto dinner plates. Place the fish on top of sauce. Garnish with remaining lemon slices.
Number of Servings: 2
Recipe submitted by SparkPeople user ALOE01.
Nutritional Info Amount Per Serving
- Calories: 259.1
- Total Fat: 2.2 g
- Cholesterol: 160.0 mg
- Sodium: 749.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.9 g
- Protein: 40.9 g
Member Reviews