Habanero Pepper Cream Sauce Over Poached Haddock Recipes

HABANERO HOT SAUCE

Steps:

• Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
• Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

HABANERO, PEPPER CREAM SAUCE OVER POACHED HADDOCK

Steps:

• Put fish in pyrex dish with half bottle of white wine, butter, salt and pepper, and handfull of spinachover the fish. Cover with foil and bake at 325 for 20-25 minutes. With 15 minutes left, start the sauce. Saute the onion and peppers with the butter for 3-4 minutes. Add garlic, spinach, and lemon juice, and brown sugar; saute for 1 minute or until the spinach begins to lose its water, then add the wine and cook for 1 minor until 90% of wine evaporates. Add the habanero, stir and cook for 30sec-1minute. Add cream and salt and pepper and cook down till fish is ready, then pour over and serve.

HABANERO PEPPER CREAM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.