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Fish Steaks With Red Pepper Sauce

Microwaverina's picture
  Courgette 1 , chopped (Zucchini)
  Tomatoes 4 Small, skinned, seeded and chopped
  Water 15 Milliliter (1 Tablespoon)
  Red pepper 1 Large, seeded and chopped
  Garlic 1⁄2 Clove (2.5 gm), crushed / minced
  Chopped onions 1 Teaspoon (Leveled)
  Canned consomme 1⁄4 Pint (2/3 Cup / 150 Milliliter)
  Sherry 15 Milliliter (1 Tablespoon)
  Salt To Taste
  White pepper To Taste
  White fish steak 24 Ounce, skinned (4 Firm, 175 Gram / 6 Ounce Each)
  Butter 1 Teaspoon (Leveled)
  Lemon 1

First make the garnish. Put the courgette (zucchini) and tomatoes in a dish with the water. Cook for 2 minutes. Set aside.
Make the sauce. Combine the pepper, garlic, onion, consomme and sherry in a small bowl and cook for 5 minutes, until the pepper is very soft. Blend in a food processor or blender, season and keep warm.
Lay the fish steaks in a buttered dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, turning once, until done.
Put the fish on 4 heated plates. Add a spoonful of sauce and garnish with a little mound of the courgette (zucchini) and tomato mixture and the lemon.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1160 Calories from Fat 354

% Daily Value*

Total Fat 39 g60.8%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 6.5 mg2.2%

Sodium 1314.8 mg54.8%

Total Carbohydrates 92 g30.6%

Dietary Fiber 12.3 g49.3%

Sugars 18.5 g

Protein 93 g185.2%

Vitamin A 149.7% Vitamin C 481.2%

Calcium 12.8% Iron 18.6%

*Based on a 2000 Calorie diet


Fish Steaks With Red Pepper Sauce Recipe