Sea Bass With Spicy Roasted Bell Pepper Sauce
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
680 g
Red Bell Pepper1 cup
Almond (toasted)6 tbsps
Olive Oil2 tbsps
Red Wine Vinegar1.5 tbsps
Tomato Paste1 tsp
Cayenne PepperDirections:
1
Char bell peppers over gas flame or under broiler until blackened on all sides
2
Let cool in closed paper bag for 10 minutes
3
Peel and seed peppers
4
Place peppers in processor
5
Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper
6
Process until almonds are finely ground and peppers are almost smooth
7
Season with salt and pepper
8
Heat 2 tablespoons oil in skillet over medium-high heat
9
Sprinkle fish with salt and pepper
10
Add fish to skillet; sauté until just opaque in center, about 5 minutes per side
11
Transfer fish to plates
12
Top each with sauce
13
Serve with remaining sauce
14
Char bell peppers over gas flame or under broiler until blackened on all sides
15
Let cool in closed paper bag for 10 minutes
16
Peel and seed peppers
17
Place peppers in processor
18
Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper
19
Process until almonds are finely ground and peppers are almost smooth
20
Season with salt and pepper
21
Heat 2 tablespoons oil in skillet over medium-high heat
22
Sprinkle fish with salt and pepper
23
Add fish to skillet; sauté until just opaque in center, about 5 minutes per side
24
Transfer fish to plates
25
Top each with sauce
26
Serve with remaining sauce