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Three-Pepper Fish
Recipes
Three-Pepper Fish
4 servings
20 minutes total

Ingredients

  • ¼ cup pepperoncini (or banana) peppers, finely chopped
  • 1 (3-oz) bag shallots, thinly sliced
  • 4 fish fillets (such as salmon, snapper, or mahi-mahi), 1 ½ lb
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • 1 (7-oz) jar sliced pimientos, drained
  • ½ cup fried peppers and onions
  • ½ cup white wine (or chicken broth)
  • 2 tablespoons Tuscan herb finishing butter (Seafood)

Prep

    • Chop pepperoncini and slice shallots.
    • Always check fish for bones (wash hands).

Steps

    1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt and pepper. Place oil in pan, then add fish; cook 3–4 minutes on each side or until fish is 145°F (and opaque and separates easily).
    2. Remove fish from pan. Place shallots, pepperoncini, pimientos, and fried peppers and onions in pan; cook and stir 2 minutes.
    3. Stir in wine and butter; cook and stir 2–3 more minutes or until butter melts and wine has reduced by about one-half. Serve pepper mixture over fish.

Amount per ¼ recipe serving: Calories 440, Total Fat 27g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 470mg, Total Carb 8g, Fiber 1g, Sugars 4g, Protein 33g, Calc 2%, Vitamin A 30%, Vitamin C 150%, Iron 6%