EatSmarter exclusive recipe

Spicy Fishwith Peppers and Corn

Spicy Fish - Spicy Fish - Enjoy fish the way Americans do: In a fiery Tex-Mex Style dish
Spicy Fish - Enjoy fish the way Americans do: In a fiery Tex-Mex Style dish

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Calories:405 kcal
Difficulty:easy
Preparation:35 min
Ready in:50 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories405 kcal(20%)
Protein43 g(86%)
Fat15 g(19%)
Carbohydrates21 g(8%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Bell pepper (preferably 1 red and 1 green)
1 ½Shallots
½ cansCorn
2 ½ sprigsParsley
½Lemon
1 ½ tablespoonsOlive oil
Salt
¼ teaspoonsPepper
½Garlic clove
1 ½ teaspoonsground paprika (preferably 2 teaspoons sweet paprika and 1 teaspoon smoked hot paprika)
½ teaspoonsdried Oregano
½ teaspoonsCumin seeds
½ pinchesRed pepper flakes
1Perch fillet (with skin, about 170 grams)

Kitchen Utensils

2 Skillets, 1 Baking sheet, 2 Bowls, 2 Plates, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Can opener, 1 Citrus juicer, 1 Slotted spatula

Directions

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1 Quarter bell peppers lengthwise, remove the seeds, rinse and dry. Place skin sides up on a baking sheet.
2 Roast peppers under preheated broiler until blackened and blistered, watching carefully. Place in a bowl, cover with a plate and let stand 10 minutes.
3 Peel peppers with a knife.
4 Peel shallots and thinly slice. Rinse corn and drain. Rinse the parsley, shake dry, pluck leaves and coarsely chop.
5 Rinse lemon with hot water and wipe dry. Finely grate zest and squeeze juice.
6 Heat 1 tablespoon oil in a pan over medium heat. Sauté shallots until translucent, stirring frequently, about 3 minutes.
7 Add bell peppers and corn and cook over low heat until softened, about 5 minutes. Season with salt, pepper and lemon juice.
8 Meanwhile, peel the garlic and finely chop. 
9 Mix garlic in a small bowl with paprika, oregano, cumin, red-pepper flakes and 1/2 teaspoon pepper.
10 Rinse fish, pat dry, season with salt and coat with the spice mixture.
11 Heat the remaining oil in another pan over high heat and cook the fish on both sides until seared and fish is opaque throughout, about 3 minutes. Stir basil and lemon zest into vegetables. Divide vegetables and fish among plates and serve immediately.
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