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White Fish with Golden Sweet Pepper Sauce

Rich, creamy sweet pepper sauce for fish, chicken or pork.

Strike gold

I entered this recipe in a Washington Post sauce contest. But first, I dreamed up the idea of using orange (my favorite color) sweet peppers and made several iterations for developing the

recipe. The first didn’t have the right balance of seasonings. The second wasn’t rich enough. The third was just right. Sounds a bit like the Goldilocks porridge sampling at the three bears cottage. Compared Golden-Sweet-Pepper-Sauce-Orange-Sweet-Peppers-Choppingto the sweet, meaty and mild flavor of tomatoes, peppers are bolder and brighter. In the raw they are crisp, crunchy and piquant. When sautéed into this sauce they retain their zesty essence.

Velvety and smooth, this sweet pepper sauce is a new way to jazz up white fish hot off the grill. It’s colorful, festive and provides a new flavor blend. The sweet pepper simmered in chicken stock fuses with aromatic thyme and smoky paprika to compliment the delicate grilled fish without overpowering. What I love about this sauce is that it’s a versatile. Don’t stop with fish. Try it on grilled chicken or pork. Use the leftover sauce on long pasta or ravioli. Strike gold with this rich and creamy sweet pepper sauce. It’s a feast for both eyes and palette.

2011 AniversaRecipe – Beef with Oyster Sauce

Recipe: White Fish with Golden Sweet pepper Sauce

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Yield: 4 Serbings | Level: Easy

Golden-Sweet-Pepper-Sauce-Cooking-With-ThymeSweet Pepper Sauce

  • 2 orange sweet peppers, rough chopped
  • 1/2 cup rough chopped sweet onion
  • 2 cloves garlic, microplane grated
  • 1/2 teaspoon sugar
  • 3 tablespoons butter, divided
  • 1 cup chicken stock
  • 1 twig of fresh thyme
  • 1/2 cup heavy cream
  • 1/2 teaspoon smoked paprika
  • kosher salt

White Fish

  • 4 6-ounce pieces of white fish such as flounder or cod
  • canola oil
  • salt and pepper

Special Equipment – food processor

Golden-Sweet-Pepper-Sauce-Cream-ButterSweet Pepper Sauce
1 Place the peppers and onions in a food processor and process until minced. Scoop into a sauce pan and add garlic, sugar and 1 tablespoon of butter. Cover with a lid and cook over low heat for 5-7 minutes until vegetables begin to soften.

2 Add the chicken stock and thyme then bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Discard the thyme twig.

3 Pour the sauce back into the food processor and process until pureed.

4 Pour the pureed sauce back into the sauce pan. Reheat the sauce while whisking in the remaining 2 tablespoons of butter, heavy cream and smoked paprika. Salt to taste.

White Fish
5 Brush fish portions with canola oil, sprinkle with salt and pepper. Grill for 5-8 minutes on each side depending on thickness.

2 Spoon over fish. May also serve in a small bowl as a dipping sauce for fish.

The small amount of sugar enhances the natural sugars in the vegetables.

This sauce is vegetarian if vegetable stock is substituted for chicken stock.

Garnish fish with fresh parsley leaves and sliced sweet orange peppers, if desired.

Make a double batch of pepper sauce. Serve half with grilled fish and later in the week, ladle on pasta.

This sauce is delicious paired with white fish such as flounder or cod. Grill, bake or steam the fish simply seasoned with salt and freshly cracked pepper so the flavors of the sauce ‘sing’ in each bite. Arrange fish on a platter or plate individually. Spoon 3-4 tablespoons of sauce over each serving of fish.

This sauce is also superb as a stand-alone pasta sauce served over long pasta such as fettuccini, linguini or angle hair. Sprinkle some freshly grated Parmigiano-Reggiano and cilantro over all. For a heartier dish, select short pasta such as penne or rigatoni and add grilled fish or grilled chicken cut in strips.

Liberally pour the pepper sauce over cheese or spinach ravioli. Garnish with chopped cilantro.

Serve sauce over grilled chicken breasts or pork chops.

Dish Designer

  • Exchange orange for red or yellow peppers.
  • Exchange chicken for vegetable stock.
  • Exchange sweet for yellow onions.
  • Exchange heavy cream for half and half.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 1, 2012

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9 Responses to White Fish with Golden Sweet Pepper Sauce

  1. Lindsay June 1, 2012 at 2:37 pm #

    I’m feeling healthy and ambitious today, so I am going to make dinner — a maybe twice a year occurrence. I’ve come looking for some Saucy Cuisine inspiration and this one sounds great! But I think I’ll surf around the site a bit too. I’ll let you know what I decide to make!

    • helenhorton June 1, 2012 at 6:21 pm #

      Can’t wait to hear. Have some fun!!

  2. Audrey June 1, 2012 at 4:11 pm #

    I like the photos on this one!!

    • helenhorton June 1, 2012 at 6:22 pm #

      I love shooting food photos. :D

  3. Rachel August 6, 2012 at 8:01 pm #

    I am starting to cook a bit more again and I have been wanting to try this one. We had it tonight and it was delicious. We had flounder and penne pasta with the sauce and we will definitely be making it again. I love peppers!

    • helenhorton August 6, 2012 at 9:09 pm #

      Me too! It a refreshing switch from a sauce with a tomato base. Flounder and penne sound like a winning combination.

  4. Rachel March 27, 2013 at 5:53 pm #

    Thought I would share we had with asparagus this time, and it was delicious together. I ended up mixing my asparagus in with my pasta and fish, yum!

    • helenhorton March 27, 2013 at 6:07 pm #

      I love asparagus. This sounds perfect for a spring dinner.

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