Kosher Sephardic Poached Fish in Pepper Sauce By Dapur Sinolin
- 2 pounds white fish (such as tilapia, halibut, or flounder) or salmon
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic (thinly sliced)
- 2 medium onions (cut in half and thinly sliced)
- 1 red pepper (cored, seeded, and thinly sliced)
- 1 orange pepper (cored, seeded, and thinly sliced)
- 1 yellow pepper (cored, seeded, and thinly sliced)
- 1/4 teaspoon paprika
- 3/4 teaspoon kosher salt
- Black pepper (to taste)
- 1/4 to 1/2 teaspoon of your choice of chili powder, hot paprika, crushed red pepper flakes, or black pepper
- 1 1/2 cups water
- 2/3 cup fresh cilantro leaves (loosely packed, chopped)
- Cut the fish into 2×5-inch long pieces or fillets may be cut lengthwise in half. Set aside.
- Heat the oil in a large frying pan with 2-inch sides over medium-low heat. Add the garlic and onions and cook for 5 minutes.
- Add the red, orange, and yellow peppers and cook for another 4 minutes.
- Stir in the paprika, salt, and black pepper to taste.
- Stir in the chili powder or heat of choice. Add the water, increase the heat to medium-high, and bring to a boil.
- Reduce the heat to low, place the fish slices on top of the garlic, onions, and peppers, cover, and cook for 5 minutes.
- Use a fork to pick up some of the peppers and onions and place them on top of the fish slices. Cover and cook for another 5 minutes. Taste the sauce and add more salt if necessary.
- Sprinkle with the cilantro and serve. Serve warm or at room temperature.