Grouper Fillets with Fire-Roasted Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Alberto's training in Italian cuisine is extensive. The salsa piared with this fish has distinct Italian influences, including balsamic vinegar and roasted peppers. Ingredients:
1 large yellow bell pepper (about 3/4 pound) |
1 large red bell pepper (about 3/4 pound) |
2 tablespoons minced fresh basil |
2 tablespoons minced fresh cilantro |
4 teaspoons olive oil, divided |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
2 garlic cloves, thinly sliced |
4 (6-ounce) grouper fillets (1-inch thick) or any other firm, white fish |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until peppers are blackened. Place bell peppers in a zip-top plastic bag; seal. Let stand 10 minutes; peel and cut into 1/2-inch strips. Combine bell peppers, basil, cilantro, 3 teaspoons oil, vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic in a medium bowl.
3. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add fish; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with roasted peppers.
|
|