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Broiled Fish Steaks With Peperonata's picture
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
  Pepper 1⁄4 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.

Recipe Summary

Main Dish

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