A friend of mine dropped off a bluefish he had just caught which inspired me to make this sauce. Bluefish is suprisingly delicious when fresh and can stand up to a flavorful sauce. You can make this dish with either red or yellow sweet peppers. I swirled the red pepper sauce into the yellow pepper sauce to make it look pretty. You don’t have to make both to have a great dish, you can just make one. Pick a full flavored fish like wild salmon or really fresh bluefish.
Red peppers are rich in antioxidants, vitamin C and A. 1/2 of a red pepper has more vitamin C than an orange. Yellow pepper have a little less vitamins than the red** but are still highly nutritious and so pretty
2 servings
3/4 lb salmon or bluefish fillet
2 red peppers roasted, peeled, seeds removed, flesh chopped*
2 Tb olive oil
1 shallot minced
2 cloves garlic
¼ cup vegetable or chicken stock
Celtic salt
Fresh ground pepper
- Heat a small skillet, add oil
- Add shallots and garlic. Sauté on low-medium heat for 3 minutes until soften but not brown.
- Pour stock into the pan. Deglaze the pan with the stock
- Puree the peppers in a blender
- Add to the pan, cook 5 minutes
- Season with salt, pepper and lemon juice.
- If you want a really smooth sauce, puree again. I left it with a few little pieces of garlic and shallots.
- Brush fish with olive oil; sprinkle with salt and pepper to taste. For every inch (in thickness) of fish, broil or grill for 7 minutes. Turn once to cook evenly.
- Spread sauce on 2 plates, put fish on top.
- Serve immediately
*ROASTED PEPPERS
Place red bell pepper on top of a gas burner on high. Char the skin by turning with tongs so most of the skin turns black. Put into a bowl cover, with a plate, let steam until it is cool enough to touch. Using a small knife scrape the skin off. Cut through the bottom of the pepper from bottom to top and all around the top so you can lift out the stem and most of the seeds. Scrap off or rinse the seeds off. Slice into strips.
You can use these in salads or season with balsamic vinegar, sea salt & pepper and serve as a side dish.
** Nutrition comparison between green, red and yellow peppers
Green:
Vitamin A: 12% DV
Vitamin C: 137% DV
Beta Carotene: 340 mcg
Red:
Vitamin A: 105% DV
Vitamin C: 292% DV
Beta Carotene: 340 mcg
Yellow:
Vitamin A: 3.6% DV
Vitamin C: 282% DV
Beta Carotene: 110 mcg
