Ruffy con Tomato and Bell Pepper sauce

  • Servings : 1
  • Prep Time : 0m
  • Cook Time : 1m
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pour 2 TB of olive oil in a hot pan. Add minced garlic, simmer until fragrant, and quickly add shallots. cook shallots 2-3 minutes until caramelized. You can de-glaze here with chicken stock or another liquid (I used cognac…..shhhhh). Next add finely chopped tomato, spices and bell pepper. Cook until the tomato breaks down completely, about 7-10 minutes.

Pat the fish dry with a paper towel. Lightly dust both sides with coconut flour. Cook in a separate pan with about 1 TB of olive oil over medium high heat for ruffly (get it??) 2-3 minutes each side. Plate and spoon sauce on top.


  • orange ruffy
  • minced shallot
  • minced garlic
  • olive oil
  • tomato
  • bell pepper
  • coconut flour
  • 1/4 tsp cumin
  • 1/4 tsp turmeric


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