Becky Luigart-Stayner; Cindy Barr
6 servings (serving size: 1 fillet and 3/4 cup bell pepper mixture)

This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender. Stir in wine, basil, and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

You May Like

Ratings & Reviews

ns1582's Review

June 23, 2009
I have wanted to make this recipe for a long while and finally did tonight. Cut ingredients in half (3 servings) and have enough left over for another meal for 2. Only cooked peppers for 10 minutes before adding other ingredients and then the fish for another 10 minutes. Also added some minced ginger. It was excellent. My husband loved it and we will definitely have it often. We are in Nova Scotia-halibut country-so we know fish!