Fish Fillet with Pepper

Liliana Crystell Méndez Pineda
This recipe is very easy, aromatic, and delicious. Its beautiful colors make it more appetizing! Its softness makes it a good seafood option. Besides being delicious, this recipe is very healthy, and your family will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 6 white fish, skinless and boneless
  • 1/4 red bell peppers
  • 1/4 green bell peppers
  • 1/4 yellow bell peppers
  • 2 tablespoons chicken bouillon cube
  • 1/2 white onions
  • 1 serrano chile
  • 1/2 cups water
  • coconut oil, to taste
  • 2 tomatoes
Preparation
10 mins
20 mins
Low
  • Marinate the fillets with the seasoning powder and let rest.
  • In a non-stick skillet, without oil, add the 2 sliced tomatoes and mash. Medium heat.
  • Once the tomatoes are seasoned, add a teaspoon of coconut oil and sauté.
  • Add the onion and bell peppers sliced into strips, sauté on low heat.
  • Carefully place the fillets, stir without breaking them, and add the water.
  • Cover for 5 minutes, turn the fillet to cook on both sides and stir the stew.
  • Finally, chop the serrano chili and add it to the skillet, stir, and cover.
  • If necessary, add just a little more water, just to prevent the stew from drying out.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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