Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fish Fillets With Sherry-Plum Sauce
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- #127411
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound firm white fish fillets (such as halibut, sea bass, or mahi mahi), about 3/4 inch thick
3 tablespoons vegetable oil, divided
salt
1/2 cup plum sauce
1/3 cup dry sherry
1/2 cup diced red bell pepper
hot cooked rice
directions
If skin is attached on fish, score skin. Brush both sides of fish with 2 Tbsp. oil then sprinkle with salt.
Heat a large nonstick skillet over medium-high heat until hot. Add fish in single layer; cook 3 minutes. Turn fish over and cook 3 minutes longer, or until fish flakes easily with fork.
Meanwhile, combine plum sauce and sherry. Remove fish and keep warm.
Reduce heat to medium. Heat remaining 1 Tbsp. oil in same pan. Add bell pepper and saute for 1 minute. Pour in plum sauce mixture and cook, stirring, for 1 minute.
Spoon sauce over fish. Serve with rice.
added by
KatherinesMOM
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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