When I say the word “pepper,” my kids cringe.
“I don’t want that stuff. That tastes spicy on my mouth,” my younger son wails.
Clearly, he has not developed his footing for peppers yet.
But hothouse bell peppers don’t have a spice to them. Instead, the sweet red, yellow and orange varieties complement the more savory, earthy, green versions.
Either way, they’re delicious as a topping for fish – the delicate flavors complement each other perfectly.
Hothouse Sweet Bell Peppers with Red Snapper
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 tsp Hungarian paprika
Black pepper, to taste
2 Tbs vegetable oil
2 lbs red snapper, cut into 1/4-inch fillets
1 hothouse sweet red pepper, cut peppers into 1/4-inch strips
1 hothouse sweet yellow pepper, cut peppers into 1/4-inch strips
1 hothouse sweet orange pepper, cut peppers into 1/4-inch strips
1/2 cup parsley, chopped
5 garlic cloves, peeled
1/4 cup water
Blend all spices together, add oil and mix well.
Roll snapper fillets in mixture and place in a nonstick skillet.
Roll bell peppers in the remaining mixture and arrange over snapper and sprinkle parsley on top.
Add garlic cloves and water.
Refrigerate until ready to serve.
Simmer, covered for approximately 10 minutes until liquid is evaporated and snapper is opaque and firm to touch. Don’t overcook.
Nutritional Information: Calories per Serving: 252, Calories from Fat: 65, Cholesterol: 71 mg, Sodium: 101 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugars: 2 g, Protein: 41 g