Directions
Pan Fried Fish with Red Pepper Sauce – an easy weeknight dinner of pan-fried fish served atop a sauce of roasted red peppers, tomatoes, and garlic. I’ve always been a regular viewer of the Food Network. And one of the shows I used to love to watch was the old Rachael Ray 30 Minute Meals show. That girl just amazed me with what she could turn out in thirty minutes!I remember the episode where she made this recipe for fish with her version of a romesco sauce and how amazing that recipe looked. I started making it way back when that show first aired and we are still enjoying it today.Not all her recipes have been hits for me, but this one is a home run. A hit-it-out-of-the-park kind of home run.In the original recipe, she used red snapper but since that’s nowhere to be found within a 20-mile drive of my house, I just substitute grouper. If you have access to fresh red snapper, please do use it.The fish is lightly pan-fried and served over a delicious sauce that combines roasted red peppers, tomatoes, garlic, and other goodies. It’s a wonderful recipe full of bold flavors that is easy enough for a weeknight or nice enough to serve to company.Pan Fried Fish with Red Pepper Sauce - an easy weeknight dinner of pan-fried fish served atop a sauce of roasted red peppers, tomatoes, and garlic. Click To TweetHow to Make Pan Fried Fish with Red Pepper SauceStart by preparing the red pepper sauce. Toast the pine nuts in a dry skillet over medium heat.In a food processor, combine the drained roasted red peppers, tomato, bread, pine nuts, garlic, rosemary, parsley, and balsamic vinegar. With the processor running, stream in the olive oil to form a thick sauce.Add the remaining two tablespoons olive oil and a rosemary sprig to a shallow, non-stick pan. Heat over medium to medium-high heat while preparing the fish.Season the fish with your choice of seasoning salt or seafood seasoning. I used Jane’s Crazy Mixed-Up Salt because that’s what we like, but you use whatever your family likes. Dredge the fish in flour, shaking off the excess.Cook in the rosemary-infused oil for 7-8 minutes until crispy and golden brown on both sides.To serve, spoon a puddle of the red pepper sauce into the center of a plate. Place the fish on top of the sauce. Pass lemon wedges to squeeze over the fish.Enjoy!More Fish Recipes on Never Enough Thyme:Baked CatfishFried Catfish with Cheese GritsSimple Grilled FishSalmon CroquettesSeafood StewRecipes from Other Bloggers Using Red Pepper Sauce:Pasta with Roasted Red Pepper Tomato Sauce from Two Peas and Their PodUptown Hoe Cakes with Roasted Red Pepper Sauce from One Perfect BitePizza with Roasted Red Pepper Sauce from Pink BitesPan Roasted Green Beans with Roasted Red Pepper Sauce from Cafe JohnsoniaBaked Zucchini Fries with Feta and Roasted Red Pepper Dipping Sauce from Cookin’ Canuck Pin to Your Pinterest Fish Board! Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:| facebook | instagram | pinterest | twitter |
