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Balsamic Filets on Beds of Red Pepper Onion and Olive
submitted by: Paulette Kenyon

 

2 fish filets (*sturgeon, halibut, rockfish, striper, whatever)
1 large red onion, halved and sliced
1 medium red bell pepper, halved, seeded, and sliced thin lengthwise
2 cloves garlic, peeled and sliced thin
1/4 C sliced black olives
1/2 C Bernstein's Balsamic Italian dressing
3 tsp. grated parmesan cheese
2 Tbsp. chicken broth
Olive oil cooking spray
salt and pepper to taste

Take a fork, poke some holes into filets (for marinade to seep into), and marinade the filets in balsamic dressing for 30 minutes. Turn filets from time to time to distribute dressing.

While filets are marinating, spray a medium skillet with olive oil spray. Heat skillet to medium and add onion and peppers. Cover, turn heat to medium-low, and cook for 10 minutes, stirring from time to time. Meanwhile, preheat the broiler.

Next, add garlic slices, sliced olives, and chicken broth to the onions and peppers and cook another 10 minutes. Sprinkle with 1 tsp. parmesan cheese and taste for salt and pepper. Keep warm.

Remove filets from marinade and place in heated broiler. Cook 7 minutes per inch, measured as thickness. If filets are 1 inch thick, cook 3 minutes on one side, turn fish over and cook 3 more minutes. Then, sprinkle each filet with 1 tsp. parmesan cheese. Return fish to broiler for 1 more minute. Serve filets sitting on beds of onion and pepper. Whenever you take a forkful of fish, stab some onions and peppers to accompany the fish into your mouth. Yum!

I served this with visually stunning sliced blue potatoes sprinkled with onion salt and another tad of butter. Beautiful.

Serves 2 lucky ducks!

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