Fish With Ginger Cream Sauce
Servings: 4 servings
Ingredients
- 1 pound fish cut into portions
- 1 cup onion thinly sliced
- 1 cup red bell pepper thinly sliced
- pinch red pepper flake optional if using hot peppers
- 2 tablespoons olive oil
- 1 - 2 tablespoons grated ginger substitute a teaspoon of powdered ginger; add more if needed
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup chopped fresh parsley
- 1 red chili or other hot pepper chopped (optional)
- salt and pepper to taste
- 1 tablespoon flour
- 1 cup cream
Instructions
- Sprinkle the fish on both sides with salt and pepper, set aside.
- In a large skillet or dutch oven, heat a the red pepper flakes in olive oil. Saute the onions and peppers until softened.
- Stir in the ginger and season with salt and pepper.
- Sprinkle the flour around and stir until it begins to change color. Add the cream and nutmeg and stir until the sauce begins to thicken.
- Push the veggies to the side of the pan and nestle the fish into the sauce.
- Arrange the vegetables on top of the fish. Move the vegetables to turn the fish as needed.
- The fish is finished when the color is opaque and it flakes easily. Taste and adjust the seasonings.
- Transfer the fish to a serving dish and garnish with parsley and red chili, if using.