Rockfish with Peppers and Onions
Rockfish is a seriously underrated species that offers a mild flavor and firm flakey flesh with a lobster-like texture. We think you'll love it in this new super simple, one-pan dish that comes together in under 15 minutes.
No Rockfish? Any of our Wild Alaskan Whitefish work here!
- 4 pieces of Rockfish, thawed and patted dry
- 2 T avocado oil, divided (olive oil or coconut oil work, also)
- 2 Cubanelle peppers, seeded and sliced (substitute Yellow Bell or Hungarian Wax Peppers)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 14 oz. can diced tomatoes with juices
- 2 T red wine
- 2 T capers
- Pinch of sugar for depth (about 1/4 tsp)
- 1 tsp cumin
- Cayenne pepper to taste (start with 1/4 tsp if you prefer a mild heat)
- Salt to taste
- Lemon and basil for garnish
- Heat 1 T avocado oil in a large skillet over medium-high heat. Salt the Rockfish filets and sear on one side for about 2 minutes until just starting to brown.
- Remove the fish from the skillet and set aside (it will finish cooking in the sauce).
- Add the remaining 1 T avocado oil to the skillet and reduce heat to medium. Sauté the peppers, onion, and garlic for about 4 minutes until they start to become tender.
- Stir in the tomatoes with their juices, red wine, capers, sugar, cumin and cayenne. Salt to taste.
- Make 4 wells in the sauce. Place a fish filet into each well. Cover the skillet and cook 5 minutes until tomatoes are bubbling and the fish is flakey.
- Remove from the heat, garnish with torn basil and a squeeze of fresh lemon juice, and serve.
Enjoy & Best Fishes!
Thank you to Shannon at @HoldMyGlutenFreeBeer for this beautiful recipe!