Pan Fried Fish with Red Pepper Sauce – an easy weeknight dinner of pan-fried fish served atop a sauce of roasted red peppers, tomatoes, and garlic.
I’ve always been a regular viewer of the Food Network. And one of the shows I used to love to watch was the old Rachael Ray 30 Minute Meals show. That girl just amazed me at what she could turn out in thirty minutes!
I remember the episode where she made this recipe for fish with her version of a romesco sauce and how amazing that recipe looked. I started making it way back when that show first aired and we are still enjoying it today.
Not all her recipes have been hits for me, but this one is a home run. A hit-it-out-of-the-park kind of home run.
In the original recipe, she used red snapper but since that’s nowhere to be found within a 20-mile drive of my house, I just substitute 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 weeknight or nice enough to serve to company.
How to Make Pan Fried Fish with Red Pepper Sauce
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.
More Fish Recipes on Never Enough Thyme:
Recipes from Other Bloggers Using Red Pepper Sauce:
- 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
Pin to Your Pinterest Fish Board!
- 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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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 557 Total Fat: 27g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 61mg Sodium: 274mg Carbohydrates: 44g Fiber: 4g Sugar: 7g Protein: 36g
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