Roasted pepper topping
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Extra virgin olive oil |
| ½ | teaspoon | Anchovy paste |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
| 1 | large | Garlic clove -- crushed |
| 1 | large | Red bell pepper -- about 1/2 |
| Pound | ||
| 1 | large | Green bell pepper -- about |
| ½ | Pound | |
| 1 | large | Yellow bell pepper -- about |
| ½ | 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.
Recipe By : Cooking Light, October 1994, p. 148 From: Date: 05/27 File