Tuesday, May 8, 2012

Broiled Snapper with Roasted Red Pepper Sauce

This dish sounds as though it might be complicated, but it really is easy! Because roasting and sweating the pepper takes time, I normally do this early in the day, or whenever I can spare a few moments the day before. Be sure to refrigerate and use the roasted pepper within 24 hours; it doesn’t keep. I’ve made this recipe to serve two; change the quantity as you prefer.
Broiled Snapper with Roasted Red Pepper Sauce:
To Prepare the Fish (see Note):
Dip two snapper fillets into milk and coat with lightly seasoned bread crumbs. Place on oiled broiler tray in oven or toaster oven for 5 or 6 min. Do not turn over.

Note: I used snapper for this recipe, but any type of white fish fillets will do. 
To Prepare the Roasted Red Pepper Sauce:
1 red bell pepper (“capsicum”), halved, stemmed, and seeded
1 clove garlic, peeled and sliced
1 tsp. balsamic vinegar
⅛ tsp. salt
¼ tsp. granulated sugar
Up to one day prior, on an oiled broiler tray, roast the red pepper about 20 min. skin-side up, until charred and blistered. Transfer to a well-sealed plastic container and allow to “sweat” 30 min., until almost - but not entirely - cool (see Note). Peel and discard the burned skin. In a regular or hand blender or small food chopper, buzz the skinned red pepper and its juices, the garlic clove, vinegar, salt, and sugar until no chunks remain and mixture is perfectly smooth. This sauce is delightful served over, under, or beside broiled snapper and other seafood. 
Further Note: It is far more difficult to remove the charred skin from a cold pepper.

Stem, seed, and cut red bell pepper in half

Place skin-side up on broiler tray

Broil until blackened and blistered, about 20 min.

Transfer to well-sealed container to sweat 30 min.

The charred skin should easily slip and rub off

Be sure to catch every bit of burnt skin
Only the soft, tender pepper remains

Add garlic slivers, balsamic vinegar, sugar, and salt

Transfer everything into a
blender or small processor
My mini-prep's small blade and
bowl are ideal for this job!

Buzz until completely smooth

First dip fillets in milk ...

... Then into lightly seasoned bread crumbs

Place on oiled broiling tray
Broil 5 or 6 min. Serve with Roasted Red Pepper Sauce

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