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 with 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!
Pan Fried Fish with Red Pepper Sauce
- 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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