Caribbean Fish In Colorful Vinegar Shallot Sauce

Name: Caribbean Fish In Colorful Vinegar Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white onion, finely diced; 3 medium garlic clove, finely minced; 20 small shallots or 10 large shallots; 4 Bell Peppers (a combination of 2 to 3 colors, red, green, yellow...), sliced into rings; 2 tablespoons Unsalted butter or Ghee; Coarse Sea Salt (or Kosher Salt) and Black Pepper to taste; optional 1/8-1/4 teaspoons Habanero or Scotch Bonnet pepper, finely chopped (with seeds or no seeds); 3 pounds skinless/boneless Halibut, Orange Roughy or another firm white fish; 1/2 cup white vinegar; 1/2 cup vegetable or olive oil

Servings: persons

1/2 cup white onion, finely diced
3 medium garlic clove, finely minced
20 small shallots or 10 large shallots
4 Bell Peppers (a combination of 2 to 3 colors, red, green, yellow...), sliced into rings
2 tablespoons Unsalted butter or Ghee
Coarse Sea Salt (or Kosher Salt) and Black Pepper to taste
optional 1/8-1/4 teaspoons Habanero or Scotch Bonnet pepper, finely chopped (with seeds or no seeds)
3 pounds skinless/boneless Halibut, Orange Roughy or another firm white fish
1/2 cup white vinegar
1/2 cup vegetable or olive oil

1
["Using electrical blender, blend onion in white vinegar, then add the minced garlic, salt and pepper to taste, and, optional, the Habanero/Scotch Bonnet. Taste and adjust seasoning. You want the marinade to be well seasoned with enough salt since you will not put any on the fish itself. Pour over the fish, and bake at 350F for 10-20 minutes or until fish flakes. I like to use a sprayed 9x13 pyrex.", "While fish is being baked, heat the oil, and cook the shallots* for about 5 minutes, then add the bell peppers and cook for another 5 minutes.
2
*If shallots are small (which I prefer), leave whole (peeled of course and with the ends cut a bit); if large, cut in 2 or more depending on size.", "When fish is ready, pour all the sauce from the fish into shallot mixture. Bring to a boil, then add the butter and stir. Pour sauce back onto fish and serve.", "I recommend a large white plate at least 2 inch deep in which to showcase the fish topped with the shallots and bell peppers. Also note that as the fish cooks and you place on serving plate, it will separate into various morsels with or without help. I prefer it this way rather than attempting to serve the fish/fillets whole."]

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup white onion, finely diced, 3 medium garlic clove, finely minced, 20 small shallots or 10 large shallots, 4 Bell Peppers (a combination of 2 to 3 colors, red, green, yellow...), sliced into rings, and more.

Yes, Caribbean Fish In Colorful Vinegar Shallot Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!