Spanish-Style Catfish with Roasted Red Pepper Sauce

Searing the fish allows for fast, even cooking and supercrisp texture. Meanwhile, a little sourdough bread will bind and thicken the sauce while adding a pleasant tang.

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Ingredients:

  • 1/2 slice sourdough bread, cubed
  • 1 cup chopped bottled roasted red bell peppers, rinsed and drained
  • 1 1/2 tbsp sherry vinegar
  • 2 tbsp EVOO, divided
  • 1/2 tsp sea salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper
  • 2 garlic cloves, minced
  • 4 6-ounce skinless catfish fillets
  • 1 tbsp fresh flat-leaf parsley leaves

Directions:

  1. Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tbsp oil, 1/4 tsp salt, 1/4 tsp black pepper, paprika, crushed red pepper, and garlic in the bowl of a food processor; process until smooth.
  2. Sprinkle fillets evenly with remaining salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add fillets to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tbsp red pepper mixture. Sprinkle with parsley. Serves 4 (serving size: 1 fillet and 3 tbsp sauce).

 

Before you make the fish, consider getting this side started: Rice with Almonds and Peas. Basmati rice is fluffy and fragrant; any left over rice can be topped with stir-fries, used for rice stuffings, or be used to make rice pudding.

Ingredients:

  • 1 cup unsalted chicken stock
  • 3/4 cup uncooked white basmati rice
  • 1/4 tsp sea salt
  • 2/3 cup frozen peas, thawed
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup sliced almonds, toasted

Directions:

  1. Bring stock, rice, and salt to a boil in a large saucepan. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and fluff rice with a fork. Stir in peas and pepper. Cover and let stand 5 minutes. Sprinkle with almonds. Serves 4 (serving size: 3/4 cup).
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