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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 medium-size green pepper, seeded and sliced |
1 (4-ounce) jar sliced pimientos |
2 cups chablis or other dry white wine |
1 cup butter or margarine |
2 cloves garlic, crushed |
1 tablespoon anchovy paste |
1 teaspoon dried whole basil |
1 teaspoon salt |
1/2 teaspoon pepper |
12 bluefish fillets (about 3 1/2 pounds) |
Directions:
1. Combine green pepper, pimientos, and wine in container of an electric blender, and process until smooth. Pour mixture into a large saucepan. Add butter, garlic, anchovy paste, basil, salt, and pepper; bring to a boil. Remove from heat; set aside.
2. Arrange fillets in a single layer in two 13- x 9- x 2-inch baking dishes. Pour half of sauce over fish in each baking dish. Bake, uncovered, at 450° for 25 minutes or until fish flakes easily when tested with a fork. Serve immediately.
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