Baramundi with Stewed Peppers and Onions

My husband had a business dinner tonight, so I went straight for the onions, peppers, and garlic--three ingredients he prefers stay at the grocery store rather than on his plate. I noticed at the store that they had huge displays for Cold Prevention and teas to soothe sore throats. Well, as we head into cold and flu season, you might be surprised to know that red peppers are your best friend. One red pepper has 300% of your daily requirement of Vitamin C, more than an orange. It's also loaded in Vitamin A which is also good for immune function as well as vision, bone, and skin health. Onions and garlic offer manganese which helps regulate the natural hormonal balances in the body. Poblano, chard, and orange peppers also pack a Vitamin C punch. And, of course, leafy greens are loaded with anti-oxidants, aka cancer preventers.

The garlic, onions, and peppers develop a rich sweetness as they cook down. I used baramundi for this, a medium-firm white, flaky fish. Basically any white fish would work for this--try monkfish (also known as Poor Man's Lobster), Mahi Mahi, Swordfish, Snapper, Cod, or Sea Bass.

2 large cloves garlic, minced
1 yellow onion, sliced thinly
1 red pepper,quartered and sliced
1 poblano pepper, quartered and sliced
1 orange (or yellow or green) pepper, quartered and sliced
1 bunch Red Chard (or any other dark leafy green), tough stems removed, and thinly sliced
1 teaspoon olive oil (more if needed) plus more for fish
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon red pepper flakes (more or less to taste)
1 10-12 oz Baramundi (or other white fish) filet

1. Heat teaspoon olive oil in large sautee pan over Medium-High heat.

2. Add garlic and onions. Cook for 2-3 minutes.

3. Add peppers, chard, thyme, and red pepper flakes. Add a pinch of salt and some fresh ground pepper. Stir, cover, and turn heat to low. :Leave 15 minutes.

4. Lightly oil, salt, and pepper fish filet. Make a little space in the middle of the pan and place fish in it. Cover, turn heat to Medium, and leave 7-10 minutes (rule of thumb for fish doneness is 5 minutes per inch of thickness, so adjust time accordingly. It is cooked through when opaque throughout and gives back slightly when touched.)

5. Serve fish over pepper mixture.

Serves 2.

Printable version here.