2 large red bell peppers (12 ounces total), cored, seeded, and coarsely chopped
1 teaspoon ground coriander
1/8 to 1/4 teaspoon crushed red pepper flakes
Four (4-ounce) fish fillets such as scrod, cod, white fish, haddock, or orange roughy
1/2 teaspoon salt
1 lime, cut in wedges
In a large nonstick skillet, saute the onion and garlic in oil until tender, about 5 minutes. Add the red peppers, coriander, and pepper flakes; saute 1 minute. Cover and cook over low heat until the peppers are very tender, about 8 minutes.
Transfer the mixture to a food processor or blender; blend until smooth, scraping down the sides twice. Stir in 1/4 teaspoon of the salt.
Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet. Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes. Serve the fish topped with the pepper puree and with lime wedges.