Yield: 4 servings. 2 cups sliced yellow onion 1 cup thinly siced green and/or red bell pepper 3 Tbsp. olive oil 1 lb. white fish fillets (tilapia, sole, perch or orange roughy) ½ tsp. marjoram to taste, garlic salt ½ cup vegetable broth or white wine Sauté onion and bell pepper in large skillet in 2 Tbsp. oil over medium heat for 8 to 10 minutes, or until tender and lightly sautéed. Push vegetables to one side of skillet and add 1 Tbsp. oil to pan. Place fish in single layer in pan. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.