Here's a recipe we love: white fish braised in a Spanish red pepper sauce. Talk about a delicious meal that's good for you, too. Pristinely fresh fish from Cape Ann Fresh Catch simmered in a bright orange puree of onions, garlic, and red peppers. The sauce is actually thickened with nuts—almonds to be exact—so you get a creamy, full-bodied sauce without the cream. Serve this over rice with a green vegetable on the side, like roasted asparagus or garlicky greens, and you're in business. Also? It's fast. Thirty minutes tops from start to finish.
That's right, you owe me big for this one!
Fish in Spanish Red Pepper Sauce
This is delicious with monkfish, but you could also try hake, pollock, and haddock, too.
2 Tbsp. olive oil
1 onion, chopped
2 red bell peppers, diced
1-1/2 tsp. salt
3 cloves garlic, minced
1/3 cup dry sherry (or Madeira)
1 cup fish stock (or bottled clam juice)
1/4 cup slivered almonds (skinless)
1/2 tsp. black pepper
Several shakes of paprika
Dash of cayenne
2 lbs. monkfish, haddock, pollock, hake, or cod, cut into 2- to 3-inch pieces
1 Tbsp. chopped fresh parsley
In a large frying pan, heat the oil over medium heat. Add onions, red peppers, and salt, and cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in the garlic and cook 15 seconds. Add the sherry and simmer 1 minute. Add stock or clam juice and bring to a simmer. Reduce heat and simmer, covered, for 10 minutes.
Let cool slightly, then pour vegetables into blender. With a dishtowel pressed over the top, puree until smooth. Add the almonds and spices, and puree again. Pour sauce back into pan and bring to a simmer. Add the fish and simmer, covered, until done, 10-12 minutes. Serve sprinkled with parsley over rice. Serves 4.
Source: Adapted from Food & Wine.