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Perch Filets With Red Pepper Sauce

  Melted butter 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), smashed and chopped
  Onion 1 Medium, thinly sliced
  Red peppers 1 1⁄2 , thinly sliced
  White sauce 375 Milliliter (1 1/2 Cups)
  Worcestershire sauce 1 Milliliter (1/4 Teaspoon)
  Tabasco sauce 1 Milliliter (1/4 Teaspoon)
  Perch fillets 8 Small
  Seasoned flour 1 Cup (16 tbs)
  Vegetable oil 30 Milliliter (2 Tablespoons)
  Lemon juice 1⁄2
  Salt To Taste
  Pepper To Taste

Heat butter in saucepan.
Add garlic and onion; cover and cook 3 to 4 minutes over medium heat.
Stir in red peppers and season; continue cooking 7 to 8 minutes over medium heat, uncovered.
Pour mixture into food processor and puree.
Replace in saucepan and incorporate white sauce, Worcestershire, Tabasco and lemon juice.
Simmer sauce 8 minutes over low heat.
Do not cover.
Meanwhile, dredge fish in flour.
Heat oil in large frying pan and add filets.
Cook 3 to 4 minutes each side depending on size.
Season fish well when turning.
When fish is cooked, arrange on heated serving platter and top with red pepper sauce.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2458 Calories from Fat 786

% Daily Value*

Total Fat 89 g137.5%

Saturated Fat 20 g100.1%

Trans Fat 0 g

Cholesterol 503.5 mg167.8%

Sodium 2546.3 mg106.1%

Total Carbohydrates 159 g52.9%

Dietary Fiber 11.5 g46%

Sugars 35.8 g

Protein 238 g475.8%

Vitamin A 142.4% Vitamin C 459.1%

Calcium 154.9% Iron 106%

*Based on a 2000 Calorie diet

Perch Filets With Red Pepper Sauce Recipe