Panga in "Cebolada" (Filete de Panga em cebolada)

My dinner yesterday was this fish with a Portuguese "cebolada" sauce, shrimps fried in garlic and steamed "courgette" (zucchini).

Time: 30 minutes

Ingredients:
(2 persons)

• 2 Panga filets
• 1 red paprika
• 1 big onion or 2 medium onions
• 2 tablespoons of white wine
• 1 clove garlic, minced
• Tomato paste
• Olive oil, paprika powder and pepper to taste
• Fish herbs mix to taste
• Frozen shrimps peeled (I used wok shrimps from AH, so I only added olive oil, garlic, paprika powder and parsley)

Preparation:

1. Place the panga filets in a plate. Season the panga filets with salt and pepper to taste.
2. Heat the oil in nonstick skillet (fry-pan) over medium heat. Stir-fry onion and until crisp-tender, then add the paprika and garlic.
3. Season with herbs and tomato and stir for 2/3 minutes.
4. Add the fish and let cook.
5. While cooking the fish add the white wine and add some water for keeping the sauce.
6. After the wine, let it cook at least 15 minutes.
7. Meanwhile, use another nonstick skillet to over medium heat olive oil.  
8. Add minced garlic and herbs to taste. Add the shrimps and let it cook.
9. Both will end frying at the same time and ready to serve, with white rice and steamed vegetables (courgette, in this case). I used my rice cooker to cook the rice and steam the vegetables at the same time.

Tips: I pre-cooked the paprika in the microwave for 1 minute in 900w plus 2 minutes in 600, placing the paprika in a bowl with water below and covered with cling film ("vershoudfolie" in Dutch) with some holes made with a fork.