Prep Time
10 min
Cook Time
20 min
Yields
4 servings
Tips: For a more elegant and complex version of this recipe try wrapping the fish in prosciutto or parma ham before cooking. You may use any delicate flavoured white fish you have available.
Courtesy of CookWithCampbells.ca™
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ingredients
1
Tbsp (15 mL) canola oil
½
medium onion, chopped
2
Tbsp (30 mL) garlic, minced
½
tsp (2 mL) chili powder
1
cup (250 mL) jarred, roasted red peppers, chopped
½
carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock
4
piece (about 16 oz/454 g) halibut, fresh or thawed
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directions
Step 1
Warm oil in a medium size saucepan over medium-high heat, sauté onions 2-3 minutes, until translucent. Add minced garlic and chili powder and sauté for 1 minute.
Step 2
Add diced peppers and stock and simmer for 5 minutes.
Step 3
Remove from heat and puree sauce with a hand blender.
Step 4
Roast fish in a large heavy bottom oven proof skillet at 375°F (190°C) for about 15 minutes or until the fish is cooked through.
Step 5
Spoon warmed sauce onto plates or serving platter and place fish on top.