Poisson Sauce Rouge Fish with Red Pepper Sauce 3 Red bell peppers3-4 Garlic cloves2 lbs. White fish (steaks or fillets)4 Tbsp. Oil1/2-1 Lemon (juiced)3 Tbsp. Flat leafed parsley (chopped) Grill or roast the peppers and peel them.Blend the peppers with garlic, salt, and pepper in a food processor.Pour into a sauce pan and heat through until sauce begins to bubble.Sauté fish in oil for about 10 minutes, turning over once. Season with salt, pepper, and lemon juice.Serve with sauce ...
Seafood
Triglie con Uvette e Pinoli
Red Mullet with Raisins and Pine Nuts Triglie con Uvette e Pinoli Red Mullet with Raisins and Pine Nuts 2 lbs. Whole red mullet, sea bream, or red snapper6 Tbsp. Extra virgin olive oil4 Tbsp. Wine vinegar1 tsp. Sugar4 Tbsp. Raisins (soaked in water for 30 minutes)5 Tbsp. Pine nuts Season cavities of fish and put back livers. Arrange in one layer in shallow baking dish and curl fish so head is near tail.In a bowl, beat oil, vinegar, salt, pepper, and sugar and pour over ...
Triglie alla Mosaica
Red Mullet in Tomato Sauce Triglie alla Mosaica Red Mullet in Tomato Sauce 2 lbs. Red mullet, bream, or red snapper (4 whole fish, scaled and cleaned with head and liver intact)4 Garlic cloves (chopped)4 Tbsp. Extra virgin olive oil1 lb. Tomatoes (ripe, peeled, and chopped)1-2 tsp. Sugar3 Tbsp. Flat leafed parsley (chopped) Fry garlic in large pan that can hold all the fish in one layer until garlic begins to color.Add tomatoes, salt, pepper, sugar, and simmer for 10 ...