- 4
- 20 mins
- 40 mins
Ingredients
- Ingredients:
- Roasted Red Pepper Sauce Recipe
- 4 red bell peppers, roasted
- 3-4 shallots, minced
- 2 cloves of garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 2 tablespoons olive oil
- freshly ground black pepper, salt
- Chilean Sea Bass Recipe
- Ingredients
- 4 6.oz chilean sea bass fillets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- freshly ground black pepper, sea salt
- Roasted Red Repper Sauce (recipe to follow)
Preparation
Step 1
*Roasting / Broiling in the oven*
1. Preheat the oven to 400 degrees. Put the red peppers in a foil-lined roasting pan then roast or broil, turning the peppers as each side browns until they have darkened and "collapsed".The process in the broiler should take about 20 minutes but about an hour if roasting in the oven
*Grilling*
1. Heat a gas / electric grill and place the rack about 4 inches from the heat source. Put the peppers directly over the heat and grill, turning each side as the peppers blacken until they collapse, about 15 minutes
2. After roasting the peppers, wrap the cooked peppers in foil (if roasted in the broiler, you can use the same foil that lined the pan) and cool the temperature down. Once you're able to safely handle with peppers without burning your fingers, remove the skins, seeds and stems. If need be, remove the skins under running water, which makes the process a bit easier. No need to worry if the peppers fall apart, they will eventually be placed in a blender.
3. Combine the roasted peppers, minced shallots and garlic, heavy cream and white wine (if using) and blend together in either a food processor or blender. Slowly add the olive oil until the sauce is emulsified. Season to taste with salt and freshly ground black pepper.