Fish with Red Pepper Sauce

Peshkado Ahilado kon Salsa Colorado

Instead of a red sauce made with tomatoes and lemon, this Turkish recipe from La table juive uses roasted red peppers and paprika, a nod to its Spanish origin. The original recipe called for “Arab parsley, ” a colloquial term for fresh coriander. To accent the smokiness of the roasted peppers, you may want to use the imported Spanish paprika called pimentón de La Vera, available at some specialty stores.


  • 2 pounds firm white fish fillets such as sea bass, cod, flounder, snapper, or halibut
  • kosher or sea salt and freshly ground black pepper
  • 3 red bell peppers, roasted, peeled, seeded, and chopped
  • 6 cloves garlic, minced
  • ½ to ¾ cup water
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin (optional)
  • ¼ cup chopped fresh coriander
  • olive oil


Place the fish fillets on a plate, sprinkle with salt and pepper, cover, and refrigerate for 30 minutes.

In a food processor or mortar, combine the peppers, garlic, and ½ cup water and process or mash to make a spoonable sauce, adding more water as needed. You should have about 1½ cups pepper purée. Season with salt, pepper, paprika, and the cumin, if you like. Stir in the coriander.

Place the fish fillets in a single layer in a large sauté pan and pour the pepper sauce over them. Drizzle with olive oil. Place the pan over low heat, cover, and cook gently until the fillets test done with the point of a knife inserted into the thickest part, 10 to 15 minutes, depending upon the thickness of the fish.

Transfer the fillets and sauce to a platter and serve at once.