Serves 4 / This recipe employs the technique of echoing flavors: smoked pepper spice on the fish in a stew of peppers and onions. This dish is also neat because it’s served from the cooking vessel and the moist cooking environment makes it difficult to overcook the fish. Prep tip: If you prefer less heat, substitute sweet red bell peppers for half of the hot peppers. Serving tip: Great over rice or stuffed into tortillas for fish tacos.
3 tablespoons olive oil
2 medium onions, minced
5 cloves garlic, minced
1 1/2 teaspoons smoked paprika (pimentón)
8 assorted chile peppers (10 ounces total; at least 4 should be jalapeños), finely diced
4 5-ounce halibut fillets
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 cup white wine
1. In an ovenproof pan large enough to hold all fish fillets without pieces touching, heat olive oil over medium heat. Add onion, garlic, 1 1/2 teaspoons paprika, and a pinch of salt; stew until mixture is soft and golden, about 15 minutes. Add peppers and cook until softened, about 10 minutes.
2. Nestle fish fillets into sofrito. In a small bowl, combine salt, pepper, and paprika; sprinkle over all, to taste. Pour wine into dish, getting a little on each fillet. Bake at 350˚ for 20–25 minutes, depending on fillet sizes. (The flesh should spring back when pressed.)
PER SERVING: 289 cal, 43% fat cal, 14g fat, 2g sat fat, 45mg chol, 31g protein, 10g carb, 2g fiber, 663mg sodium