Seared Fish Fillets With Red Pepper Sauce
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama
Ingredients
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chicken or vegetable broth
- 1 cup
- 1 cup
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-
olive oil
- 1 tbsp
- 1 tbsp
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shallots (thinly sliced)
- 2
- 2
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red bell pepper (cored, seeded, and diced)
- 2
- 2
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garlic (minced)
- 1 clove
- 1 clove
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fresh oregano (minced)
- 2 tsp
- 2 tsp
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lemon
- 1
- 1
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chili powder
- 1/2 tsp
- 1/2 tsp
-
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salt
- 1/2 tsp
- 1/2 tsp
-
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black pepper
- 1/4 tsp
- 1/4 tsp
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jicama (diced)
- 2 cup
- 2 cup
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lime juice
- 4 tsp
- 4 tsp
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chili powder
- 1 tsp
- 1 tsp
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-
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Directions
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For the sauce: Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 minutes. Add the red peppers and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute.
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Add the oregano, lemon zest, chili powder, salt, and 1/4 teaspoon black pepper and sauté for 2 minutes. Pour in the broth and bring to boiling. Then reduce the heat to low and simmer for 10 minutes.
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Meanwhile, prepare the sides. Add the jicama to a medium bowl and sprinkle it with the lime juice and chili powder; set aside.
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Add the shallot-pepper sauce to a blender and purée until smooth. Set aside.
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Sprinkle the fish with the salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet. Add the fish fillets and sear for about 5 minutes per side. Reheat the pepper sauce in a small saucepan, if necessary. Serve the fish on top of a pool of the sauce, with 1 tortilla and 1/2 cup jicama per serving.