Fish with Creamy Red Pepper Sauce

Serves: 3-4

Prep Time: 15 min

Cook Time: 15 min

Description:
I didn't have enough milk for the recipe and used half cream instead with a bit of water. It made a really nice and creamy sauce but maybe a little bit too thick. I didn't have red peppers either and used julienne carrots instead. I aslo used more onions and coooked them almost until caramelized. I think shallots would also be excellent in this sauce. Poaching the fish with water and sherry was really easy and excellent as well. Source: http://southernfood.about.com/od/moreseafood/r/bl40328j.htm

Ingredients:

 * 1 to 1 1/2 pounds fish fillets
 * 1 medium red bell pepper, finely chopped (reserve a few strips of red bell pepper for garnish, if desired)
 * 2 tablespoons butter
 * 1 tablespoon finely minced onion
 * 2 cups water
 * 3 tablespoon dry sherry
 * 1/2 cup sour cream
 * 1/4 cup milk
 * dash salt, or to taste
 * 1/2 teaspoon chicken bouillon granules or base

Method:

 * 1) If using large fillets, cut into 4 to 6 serving size pieces.


 * 1) In saucepan over medium-low heat, melt butter; add red pepper and onion then cook until tender.


 * 1) In a large skillet over medium heat, heat water and sherry to boiling. Add fish; bring to a boil. Reduce heat to low; cover and simmer for 8 to 12 minutes, or until fish flakes easily with a fork. Remove fish from liquid and place on platter.

Serves 4 to 6.
 * 1) Into the red pepper mixture in saucepan; stir sour cream, milk, salt, and chicken bouillon. Heat through. Pour sauce over fish and garnish with strips of red pepper, if desired.

Rating:
Adults:****

Kids: *** (they ate the fish but didn't want the sauce)
 * Added on August 27 2024