• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Pepper Topping

  • Recipe Submitted by on

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


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.

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