This recipe makes a complete meal with a fillet of firm white fish, like sea bass or cod, served over a bed of bell peppers and tomatoes cooked with Mexican spices. Steamed rice and summer squash are served on the side.Based on a recipe from Cooking Light, September 1996, p 160.
Prep Time1 hourhr
Course: 45 - 60 Minutes to Table, Gluten Free, Main Course - Seafood
Servings: 4servings
Author: Catherine Christiano
Ingredients
Salsa
2teaspoonsolive oil
1cupfinely chopped onion
3/4cupjulienne-cut green bell pepper2-inch pieces
3/4cupjulienne-cut yellow bell pepper2-inch pieces
In a large skillet, add oil and heat over medium heat. Add onion; sauté 1 minute. Add bell peppers, jalapeño, and garlic; sauté 2 minutes. Stir in cumin and next 4 ingredients (cumin through tomatoes).
Evenly distribute vegetables in skillet, arrange fish on top. Sprinkle lemon juice and 1/8 teaspoon pepper over fish. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish and keep warm. In small bowl stir together cornstarch and water. Add to skillet; bring to a boil, and cook 1 minute, stirring constantly.
Squash
Meanwhile, steam zucchini and squash, covered, 4 minutes or until crisp-tender. Drain; sprinkle with 1/8 teaspoon pepper.
To Serve
Spoon rice onto plates, top with salsa and then fish. Sprinkle with cilantro. Serve with steamed vegetables and lemon wedges.