I’ve made a goal for my family to eat one to two servings of fish for dinner each week.It’s a modest goal, but small steps are key in seeking a nutritional balance. So I took a look into our fridge and there were some haddock fillets just begging me to cook them up and serve them on a nice big platter!
2 Tbsp grapeseed Oil
3 small bell peppers chopped
1 chopped tomato
4 haddock fillets (tilapia works too)
2 Tbsp hot sauce
2 tsp chopped fresh thyme
½ tsp salt
1 tablespoon butter
1 tablespoon water
- Heat a large nonstick skillet over medium-high heat and coat with grapeseed oil. Add tomato mixture, sauté 2 minutes. Remove from pan.
- Add more grapeseed oil to the pan and add fish to pan. Cook 2 minutes or until lightly browned. Turn fillets over and add vegetable mixture to pan. Cover for 5 minutes or until the fish flakes easily when tested with a fork or until desired degrees of doneness.
- While fish cooks, combine 1 tablespoon of water, hot sauce, thyme, salt and butter.
- Remove fish and vegetables from pan and put on plates or a platter.
- Heat the sauce mixture over the stove on medium heat until butter melts. Spoon mixture over fish and vegetables. Serve it up!
Makes 4 servings.