By royce mitchell

Poached Cod + Red Pepper salad



1 lb Cod, divided into 4 - 4 oz portions


Poaching Liquid:

1/4 cup Dry white wine

½ cup Ricante Pineapple Habanero Everything Sauce

1 Tbsp Lemon Juice

1 Tbsp Crushed Black Peppercorns

½ tsp Turmeric


Roasted Red Pepper Salad:

4 each Red Bell Pepper

2 cloves Garlic

1 Tsp Kosher salt

1 Tbsp Olive oil

1 tsp Lemon zest

1 tsp Parsley (minced)



- Roast Red peppers - Put on an oven safe pan and roast

peppers at 350 for at least 20 minutes. The skin should get

dark and puffy around peppers.

- Remove from oven and put in plastic zip lock bag or cover with plastic wrap on a plate for 10 minutes.

- Hold peppers under cold running water and remove skin, stem, and seeds. (Or, you can buy already roasted peppers)

- Cut Peppers into strips and mix in garlic, olive oil, salt,

lemon zest, and parsley. Refrigerate for 1 hour.

- Prepare Cod: Cut cod into 4 oz portions and salt

and pepper the top

- Prepare poaching liquid: In an oven safe dish with walls

to hold liquid mix wine, Ricante Pineapple Habanero

Everything Sauce, lemon juice, peppercorns, and turmeric.

- Bake in oven for 10 minutes at 400 degrees. Times may

vary depending on thickness of fish.

- Divide pepper salad onto 4 plates and place cod next to the salad. Spoon sauce from pan onto the fish. Add more Ricante Pineapple Habanero sauce if needed. Enjoy!