Seared Fish Fillets With Red Pepper Sauce
January 20, 2026
How to Make Seared Fish Fillets With Red Pepper Sauce
15 min prep time
30 min cook time
4servings
4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama
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Step-By-Step Instructions:
- For the sauce: Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the shallots and sauté for 3 minutes. Add the red peppers and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute.
- Add the oregano, lemon zest, chili powder, salt, and 1/4 teaspoon black pepper and sauté for 2 minutes. Pour in the broth and bring to boiling. Then reduce the heat to low and simmer for 10 minutes.
- Meanwhile, prepare the sides. Add the jicama to a medium bowl and sprinkle it with the lime juice and chili powder; set aside.
- Add the shallot-pepper sauce to a blender and purée until smooth. Set aside.
- Sprinkle the fish with the salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet. Add the fish fillets and sear for about 5 minutes per side. Reheat the pepper sauce in a small saucepan, if necessary. Serve the fish on top of a pool of the sauce, with 1 tortilla and 1/2 cup jicama per serving.
Nutrition facts
4 Servings
-
Serving Size
4 oz fish, 1/2 cup sauce, 1 corn tortilla, 1/2 cup jicama
-
Amount per serving
Calories
305
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
385mg
17% -
Total Carbohydrate
26g
9%-
Dietary Fiber
7g
25% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
28g
-
Potassium
920mg
20%
Ingredients
chili powder
1 tsp
lime juice
4 tsp
jicama (diced)
2 cup
chicken or vegetable broth
1 cup
black pepper
1/4 tsp
salt
1/2 tsp
chili powder
1/2 tsp
lemon
1
fresh oregano (minced)
2 tsp
garlic (minced)
1 clove
red bell pepper (cored, seeded, and diced)
2
shallots (thinly sliced)
2
olive oil
1 tbsp