You can use any type of mild fish filets for this quick and healthy meal. The fish is lightly breaded and pan-fried; then, serve it topped with peppers of different colors. This is a great use of an abundance of peppers from the garden.
Ingredients
6 fish filets (I used tilapia)
Milk for soaking the fish
2 tsp. paprika
1 tsp chili poswer
1 tsp. garlic powder
Salt and pepper
1 cup CarbQuik bake mix or other baking mix
4 Tbsp. extra virgin olive oil
3 peppers of different colors, sliced
1 red onion, sliced
3 jalapenos, diced
1/2 cup cherry tomatoes, cut in half
1 tsp. paprika
1 tsp. chili powder
1 tsp. lemon pepper
1 tsp.. tomato paste
3/4 tsp. oregao
1/2 tsp. lemon peel
1 Tbsp. lemon juice
1 clove garlic, minced
3 Tbsp. soy sauce
1 tsp. sherry vinegar
3/4 tsp. crushed red pepper
Garnish: Chopped green onions
Instructions
Soak the tilapia in milk for 20 -30 minutes. Soaking seafood in milk eliminates any fishy odor or taste.
Drain and rinse the fish. Pat dry.
In a small bowl, combine the paprika, chili powder, garlic powder, salt and pepper to taste. Sprinkle the mixture on both sides of the fish.
In a shallow dish or pie plate, place the baking mix. Dredge the fish in the baking mix until coated.
Fry the fish in the 4 tablespoons of olive oil in a skillet until crispy. Remove and keep warm in the oven.
In the same skillet, add all the vegetables and sauté until crisp tender.
While the vegetables are cooking, combine the remaining ingredients in a bowl. Mix well. Add the mixture to the pan with the vegetables. Cook until hot.
Remove the fish from the oven and serve with the vegetables over the top of the fish. Garnish with green onions. On this day I served Keto Coleslaw and herbed fresh tomatoes and cucumbers on the side.
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