Last night's creation

Well last night I finally made "Pepper Fish."

Pictured right, pepper fish is surprisingly easy. Take two frozen filets of your favorite white fish (Mahi mahi, swordfish, cod, etc.) defrost, and place on a buttered glass pan. I like to cover my fish with a little Old Bay seasoning, but salt and pepper will work just fine as well or an all spice depending on what you have in your cabinet. Get your oven warmed up to 350 or 375 if you're a little impatient and bake for 15 minutes. It may be more or may be less depending on the thickness of the fish, but a good test is to take a fork and see if you can get a slightly flaky piece (NOT dry flaky!) to come off the end of the fish.

When you put that in to bake, start chopping some peppers. My favorite pepper combination for this is a Poblano pepper, and Anaheim chili pepper, and one jalapeno pepper for a kick. This gives you one sweet pepper, one meaty pepper and one hot pepper for a nice flavorful mix. If you are not a spice person, you can just as easily use bell peppers for this and that adds a new element of colors as well. Dice these up, put into a medium nonstick pan with a little olive oil on the bottom, some minced garlic (fresh or canned will work), and a little lime juice. Cook covered on low heat while the fish is in the oven. These are great because you can pretty much let the peppers sit, stirring occassionally.

Whenever I do make this, I also like to add biscuits or muffins to the meal to combat the heat created by the jalapeno. This is just optional though, but if you like the idea, I highly recommend a simple and inexpensive pack of Jiffy corn muffin mix or the Bisquick bisquit recipe. Both of these take less time than the fish and therefore can be put in the oven afterward and still come out on time with the rest of the meal.

Plate the fish, cover with the peppers and serve the bisquit or muffin with the fish or on the side and enjoy!