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Fish Fillets With Corn Salsa On Red Pepper Sauce

Canadian.Recipes's picture
Ingredients
  Fish fillets 1 1⁄2 Pound, cooked
  Corn salsa 1 Cup (16 tbs), roasted
For red pepper sauce
  Vegetable oil 1 Tablespoon
  Onion 1⁄2 , chopped
  Carrot 1⁄2 , chopped
  Celery stalk 1⁄2 , chopped
  Sweet red peppers 2 , roasted, peeled, seeded and chopped
  Tomato 1 , peeled and chopped
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Chicken stock 2 Cup (32 tbs)
  Potato 1 Small, peeled and chopped
  Hot pepper flakes 1 Pinch
  Bay leaf 1
  Fresh rosemary 1⁄2 Teaspoon, chopped
  Fresh thyme 1⁄2 Teaspoon, chopped
Directions

MAKING
1. For making Red Pepper Sauce:
2. In large saucepan, heat oil over medium-high heat; cook onion, carrot, celery, red peppers, tomato and garlic until softened, about 5 minutes.
3. Bring to boil adding stock, potato, hot pepper flakes, bay leaf and rosemary.
4. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, for 30 minutes.
5. Remove bay leaf, transfer to food processor and puree until smooth.
6. Season with salt and pepper to taste.

SERVING
7. Spoon sauce onto 4 plates, arrange cooked fish on top and serve.

TIP
Recipe can be made ahead, covered and refrigerated for up to 2 days.
Heat before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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