Poisson Sauce Rouge
Fish with Red Pepper Sauce
- 3 Red bell peppers
- 3-4 Garlic cloves
- 2 lbs. White fish steaks or fillets
- 4 Tbsp. Oil
- 1/2-1 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 and sprinkled with parsley.