Planet Green
READ MORE ABOUT:
Ingredients:
2 teaspoons olive oil
1 green pepper, sliced
1 cubanelle pepper, sliced
1 small red onion, sliced
2 tablespoon fresh oregano, chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 28-ounce can crushed tomatoes
6 small blue fish filets
Method:
In a skillet, heat the olive oil and saute peppers and onion. Season with oregano, pepper
flakes and salt. Cook for 3 to 5 minutes until the pepper are soft.
Add the crushed tomatoes, cover and simmer for 10 minutes.
Season the bluefish filets with salt and pepper. Place on top of the tomato sauce and continue cooking for an additional 3 to 5 minutes until fish is opaque and cooked through.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the One Fish, Two Fish, Rockfish, Blue Fish episode of Emeril Green.
-
- {}
