Broiled Fish Steaks With Peperonata
|For peperonata sauce|
|Sweet red peppers||3 Large|
|Granulated sugar||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Tabasco sauce||1 Dash|
|For fish steaks|
|Fish steaks||4 (1 inch thick)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
Peperonata Sauce: Broil red peppers 1 in (2.5 cm) from hot broiler 10 to 15 minutes, turning frequently, until skins are charred and blistered.
Immediately place peppers in a sturdy plastic or brown paper bag; seal top. Set aside 10 minutes to steam.
Remove peppers from bag. Peel off skins; discard seeds. Chop peppers finely; combine with sugar, oregano and Tabasco. Transfer to serving dish; set aside.
Fish Steaks: In large shallow nonmetallic dish, arrange fish steaks in 1 layer. In small bowl, combine parsley, oil, lemon juice, fennel seeds, lemon rind and pepper. Brush mixture generously over fish steaks, turning to coat on both sides. Refrigerate, covered, 1 hour.
Broil fish 4 in (10 cm) from hot broiler 10 minutes, turning once, until fish just starts to flake. Serve with Peperonata Sauce.