Fish Fillets with Rice and Peppers

It’s a rainy but beautiful Sunday here in New York.  I’ve been blissfully balancing between being productive and lazy.  However, it’s only Noon, and the rest of the day is wide open, so who knows where we’ll end up!

I told you I would be kicking it into gear, so here is another recipe for the weekend.  This one is from Tia Elvira, and it’s fish fillets with rice and peppers.  I found that the cornmeal mixture made the fish creamy and moist.  This makes for a nice Sunday dinner!

Whether you end up having a productive Sunday, a lazy one, or something in between, enjoy it!


Yields: 3-4 servings


Fish Fillets

4 tablespoons olive oil
2 garlic cloves, minced
1 red pepper, chopped fine
1 1/2 teaspoons vinegar
salt and pepper, to taste
1/2 cup cornmeal
1/2 cup half & half
3-4 fillets of cod or red snapper


1 medium yellow onion, chopped fine
1 tablespoon olive oil
1 green pepper, chopped fine
White or brown rice
salt and pepper, to taste



1) In a Pyrex-style dish or large bowl, prepare marinade by mixing together 1 tablespoon olive oil, garlic, red pepper, vinegar, salt and pepper.


2) In a medium-sized bowl, mix together cornmeal with half & half.

3) In a large frying pan, heat remaining olive oil on medium heat. Slice fish fillets in half, slightly opening the middle. This will help with frying more easily. Dip fillets into marinade and transfer into cornmeal mixture, fully coating fillets on both sides. Place fillets in the pan and cook until both sides are golden brown.

4) For the rice, saute onion with olive oil until slightly browned, about five minutes, and then add green pepper.  If there’s any remaining marinade, add to the pan.

5) Prepare rice per the servings desired.  Once rice is nearly cooked, and in the pepper mixture, and stir.  Add salt and pepper, to taste.