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Sautéed Fish and Vegetables Recipe

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This recipe for Sautéed Fish and Vegetables, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Sirmon
Added: Monday, August 3, 2009


1 pound firm, white-fleshed fish fillets (I use crappie)
salt and pepper to taste
2 Tablespoons olive oil
1/2 pound button mushrooms, quartered
1/2 cup coarsely chopped green bell peppers
1/2 cup coarsely chopped onions
4 large cloves garlic, finely chopped
1/2 cup dry white wine
1 cup diced fresh tomatoes
1 Tbsp. dried basil (use fresh if available)
1 Tbsp. dried parsley (use fresh if available)
2 Tbsp. butter
2 Tbsp. freshly grated Parmesan cheese (optional)

Sprinkle fish fillets on both sides with salt, pepper, paprika and parsley. Heat the olive oil in a large skillet over high heat. Add the fillets and brown on each side, about 3 minutes per side. Remove from pan and set aside. Add the mushrooms to the pan and saute until lightly browned; add to the fish.
Reduce the heat to medium-high. If necessary, add a little more olive oil to the pan. Add the peppers and onions and saute until slightly softened, about 5 minutes. Add the garlic and saute another minute. Add the tomato, basil, parsley and white wine. Sprinkle with additional salt and pepper as desired. Return the fish and mushrooms to the pan, spooning some of the juices over the fillets. Cover and simmer bout 5 minutes or until the fish is done. Stir or whisk the butter into the juices. If desired, sprinkle with the Parmesan and cover just until melted. Place the fillets on individual serving plates. Top each with some of the vegetables and juices.

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