Spicy Fish with Peppers and Garlic

This recipe is a flavorful and easy way to cook fish with a delightful kick from the peppers and a savory aroma from the garlic.

Ingredients:

  1 tablespoon olive oil

  4 cloves garlic, minced

  1 red bell pepper, julienned (thinly sliced)

  1 yellow bell pepper, julienned

  1 orange bell pepper (optional), julienned

  1 green chili pepper, seeded and thinly sliced (adjust to your spice preference)

  1 pound boneless, skinless fish fillets (cod, tilapia, halibut, or any white fish)

  1/2 cup low-sodium chicken broth

  1/4 cup soy sauce

  1 tablespoon cornstarch

  1 tablespoon brown sugar

  1 tablespoon chopped fresh cilantro (optional)

  Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant.

2. Add the julienned bell peppers and green chili pepper. Sauté for 5-7 minutes, or until the peppers are softened but still crisp-tender.

3. In a small bowl, whisk together chicken broth, soy sauce, cornstarch, and brown sugar. Set aside.

4. Season the fish fillets with salt and pepper. Carefully place the fish fillets on top of the peppers in the skillet.

5. Pour the prepared sauce over the fish and peppers. Bring to a simmer, then reduce heat to low and cover the pan.

6. Let the fish simmer for 8-10 minutes, or until cooked through and flaky. The internal temperature of the fish should reach 145°F (63°C) as measured with a food thermometer.

7. Once cooked, remove the pan from heat and garnish with chopped fresh cilantro (optional). Serve immediately with steamed rice or your favorite side dish.

Tips:

  For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the pan and simmer for an additional minute or two, or until the sauce thickens to your desired consistency.

  If you don’t have fresh cilantro, you can substitute it with 1/2 teaspoon of dried cilantro.

  You can also add other vegetables to this dish, such as broccoli florets, sliced mushrooms, or chopped carrots. Just add them to the pan with the peppers and cook until tender-crisp.

  For a richer flavor, use fish fillets with the skin on. Cook the fish skin-side down first, for a crispy skin.