I’ve been under the weather for the last couple of weeks and haven’t felt much like cooking. I know I’ve been a little absent from the blog, from Facebook, and from Twitter, but I’m finally feeling like myself again and ready to get back in the kitchen!
A few weeks ago, I saw this pan fried fish recipe on television and just couldn’t get it out of my head. Whenever that happens, I can’t rest until I’ve made it and BeeBop has taste-tested it. Sometimes they’re a hit and sometimes they’re a miss. This one is a home run. A hit-it-out-of-the-park kind of home run.
The original recipe used red snapper but that was nowhere to be found within a 20 mile drive of my house, so I substituted 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 week night or nice enough to serve to company.
Start 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.
- 3 tblsp. pine nuts
- 1 12 oz. jar roasted red peppers
- 1 large Roma tomato, coarsely chopped
- 2 slices stale bread, torn in large pieces
- 1 clove garlic, finely chopped or grated
- 2 sprigs fresh rosemary, divided use
- 1/4 cup fresh parsley
- 2 tblsp. balsamic vinegar
- 1/4 to 1/3 cup extra virgin olive oil, plus 2 tblsp. additional
- 4 grouper filets (4 to 6 oz. each)
- Seasoning salt or seafood seasoning
- Flour for dredging
- Lemon wedges for serving
- Toast the pine nuts in a dry skillet over medium heat. Drain the roasted red peppers.
- Place the pine nuts, roasted red peppers, tomato, bread, garlic, leaves from 1 sprig of rosemary, parsley, and balsamic vinegar in the bowl of a food processor. Turn the processor on and stream in 1/4 to 1/3 cup of extra virgin olive oil forming a thick sauce. Set the sauce aside until needed.
- Place the remaining 2 tablespoons of olive oil along with the remaining sprig of rosemary in a shallow, non-stick skillet over medium to medium-high heat. Let the rosemary heat with the oil while preparing the fish.
- Season the fish on both sides with either seasoning salt or seafood seasoning. Dredge the fish in flour shaking each piece to remove the excess. Cook in the rosemary-infused olive oil for 7 to 8 minutes until fish is crispy and golden brown on both sides. Do not crowd the pan and cook in two batches if necessary. Remove the fish to a paper towel lined plate to drain.
- To serve, place a puddle of red pepper sauce on each plate and top with fish fillets. Pass lemon wedges to squeeze over the fish.
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Other recipes using roasted red pepper sauce you might enjoy from around the internet:
- Pasta with Roasted Red Pepper Tomato Sauce from Two Peas and Their Pod
- Uptown Hoe Cakes with Roasted Red Pepper Sauce from One Perfect Bite
- Pizza with Roasted Red Pepper Sauce from Pink Bites
- Pan Roasted Green Beans with Roasted Red Pepper Sauce from Cafe Johnsonia
- Baked Zucchini Fries with Feta and Roasted Red Pepper Dipping Sauce from Cookin’ Canuck
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