Side Pannel
Roasted Pepper Topping
Roasted Pepper Topping
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Fish
Ingredients List
- 2 tb Fresh lemon juice
- 1 ts Extra virgin olive oil
- 1/2 ts Anchovy paste
- 1/4 ts Pepper
- 1/8 ts Salt
- 1 lg Garlic clove -- crushed
- 1 lg Red bell pepper -- about 1/2
- Pound
- 1 lg Green bell pepper -- about
- 1/2 Pound
- 1 lg Yellow bell pepper -- about
- 1/2 Pound
Directions
Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover
and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise;
discard seeds and membranes. Place peppers, skin side up, on a foil-lined
baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12
minutes or until blackened and charred. Place bell peppers in a zip-top
heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and
discard skins. Cut roasted bell peppers lengthwise into thin strips. Add
pepper strips to lemon juice mixture; toss to coat. Cover and marinate at
room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red
snapper, or grouper. Yield 2 cups.
and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise;
discard seeds and membranes. Place peppers, skin side up, on a foil-lined
baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12
minutes or until blackened and charred. Place bell peppers in a zip-top
heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and
discard skins. Cut roasted bell peppers lengthwise into thin strips. Add
pepper strips to lemon juice mixture; toss to coat. Cover and marinate at
room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red
snapper, or grouper. Yield 2 cups.
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