Prep Time 30m
Cook Time 25m
Ready Time 60m
Yield 4 servings

  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 4 (4 to 6 oz.) snapper or grouper filets, skin removed
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1 1/2 cups thinly sliced red onion
  • 2 medium red peppers, thinly sliced
  • 1 medium carrot, thinly sliced on a diagonal
  • 1 teaspoon minced fresh garlic
  • 1 medium jalapeno pepper, cut lengthwise into very thin strips
  • 1 1/4 cups chicken broth
  • 2 tablespoons red wine vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter, cubed
  • Sliced avocado, cilantro sprigs and lime wedges, for garnish
Preparation Directions
  • Step 1Mix flour, 1 1/2 teaspoons salt and pepper on plate. Dip fish into flour mixture to coat completely. Heat oil in large skillet over medium heat. Add fish; cook 2 to 3 minutes on each side or until golden brown. Remove from skillet, leaving oil in skillet.
  • Step 2Add onion, peppers, carrot, garlic and jalapeno to drippings in skillet. Cook over medium-low heat 7 minutes or until crisp-tender. Add chicken broth, vinegar, ketchup, Worcestershire sauce and remaining 3/4 teaspoon salt to skillet. Simmer 6 to 8 minutes or until vegetables are tender and sauce is slightly thickened. Arrange fish over vegetables. Add butter. Cook 1 to 3 minutes, or until butter is melted and fish flakes easily with fork. Serve warm or cover and chill overnight to serve cold.
  • Step 3Spoon vegetable mixture onto 4 serving plates. Top with fish fillets. Garnish with avocado slices, cilantro sprigs and lime wedges.
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