Janet Groene’s
Fireball Fish Skillet
Make this one-dish supper outdoors over the campfire or grill or in the RV galley using the oven. It’s a complete meal when you add chunks of peasant bread to mop up the delicious juices. You’ll need an ovenproof skillet for the two-step prep, then serve it directly out of the skillet.
2 tablespoons olive oil
About 6 miniature sweet peppers in red, green and yellow
Medium onion, diced
2 teaspoons minced garlic
2 or 3 ribs celery, sliced
2 chicken or fish bouillon cubes
1/2 cup water
4 to 6 portions thick fish such as cod, mahi-mahi or salmon
28-ounce can diced tomatoes
Hot sauce
Seed and cut up peppers. Sprinkle fish with salt and freshly ground pepper.
In a large skillet over high heat, sizzle vegetables in olive oil until limp. Add water and bouillon. Bring to a boil and stir to dissolve bouillon. Nestle fish in vegetables and add tomatoes. Bring back to a boil.
Cover at once and cook over a hot fire, or in a 450-degree oven, about 5 minutes or just until fish is firm. Serve in shallow soup plates with chunks of hearty bread or boiled potatoes. Pass the hot sauce.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com
Fireball Fish Skillet
Make this one-dish supper outdoors over the campfire or grill or in the RV galley using the oven. It’s a complete meal when you add chunks of peasant bread to mop up the delicious juices. You’ll need an ovenproof skillet for the two-step prep, then serve it directly out of the skillet.
2 tablespoons olive oil
About 6 miniature sweet peppers in red, green and yellow
Medium onion, diced
2 teaspoons minced garlic
2 or 3 ribs celery, sliced
2 chicken or fish bouillon cubes
1/2 cup water
4 to 6 portions thick fish such as cod, mahi-mahi or salmon
28-ounce can diced tomatoes
Hot sauce
Seed and cut up peppers. Sprinkle fish with salt and freshly ground pepper.
In a large skillet over high heat, sizzle vegetables in olive oil until limp. Add water and bouillon. Bring to a boil and stir to dissolve bouillon. Nestle fish in vegetables and add tomatoes. Bring back to a boil.
Cover at once and cook over a hot fire, or in a 450-degree oven, about 5 minutes or just until fish is firm. Serve in shallow soup plates with chunks of hearty bread or boiled potatoes. Pass the hot sauce.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com
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