Description
A flavorful dish showcasing fresh fish and vibrant spices, perfect for family meals.
Ingredients
- 1 pound (450g) fish fillets (salmon preferred)
- ⅓ cup olive oil
- 1 red bell pepper, sliced into strips
- 1 serrano pepper (or 2 jalapeño peppers), sliced into strips
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and cut into 1-inch slices (optional)
- 6 garlic cloves, peeled and halved
- 1 tablespoon tomato paste
- ¾ to 1 cup water
- 1 tablespoon sweet paprika
- ½ tablespoon hot paprika (adjust to taste)
- 1 teaspoon coarse salt
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ½ cup chopped cilantro
Instructions
- Heat a large sauté pan over medium heat, coating it with olive oil.
- Add all the vegetables: red bell pepper, serrano (or jalapeño) pepper, carrots, and potato if using. Sauté for about 2-3 minutes until the vegetables begin to soften.
- Sprinkle in the sweet paprika, salt, cumin, turmeric, and tomato paste. Cook for an additional 2-3 minutes to meld the flavors.
- Add half of the chopped cilantro and approximately ¾ cup of water to the pan. Stir, cover, and let it cook for 12-15 minutes until the vegetables become tender.
- Taste the sauce and adjust the salt and spices according to your preference.
- Season the fish fillets with salt before placing them in the pan, ensuring they receive a generous coating of the rich sauce.
- Spoon the sauce over each fillet and add more water if you desire a saucier dish. Cover the pan and let the fish cook on low flame for 20-25 minutes, spooning the sauce over the fish halfway through.
- Garnish the dish with lemon slices, squeezing fresh lemon juice over the entire dish before serving.
Notes
Fresh ingredients are key for the best flavor. Adjust the spices for your preferred heat level.
