Halibut Pil Pil
|Dry white wine||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Crushed dried hot red chilies||1⁄2 Teaspoon|
|Olive oil||6 Tablespoon|
|Garlic||2 Clove (10 gm), halved|
|Roasted red bell peppers/1/2 cup canned roasted red peppers any charred skins removed, drained and patted dry||1 Small, seeded and cut in thin strips|
|Halibut steaks/Lingcod steaks||1 Pound (2 In Number, Each About 3/4 Inch Thick)|
In a small dish, stir together wine, lemon juice, and chiles; set aside.
Pour oil into a 9-inch microwave-proof dish.
Add garlic and bell pepper.
Microwave, uncovered, on HIGH (100%) for 6 minutes (stirring after 3 minutes) or until vegetables are soft.
Discard garlic; lift out pepper strips, place on paper towels, and let drain.
Cut fish steaks in half lengthwise and pat dry; then place in hot oil, with thickest portions toward outside of dish.
Cover with wax paper and microwave on HIGH (100%) for 2 minutes.
Blend wine mixture into oil in dish.
Turn fish over so uncooked portions are toward outside of dish; re-cover and microwave on MEDIUM-HIGH (70%) for 2 minutes.
Let stand for 3 minutes; fish should flake readily when prodded in thickest portion with a fork.
With a wide spatula, carefully transfer fish to a hot serving dish; keep warm.
Pour oil mixture into a blender or food processor; add pepper strips and any fish juices that have collected on serving dish.
Whirl until pureed and slightly thickened.
Season sauce to taste with salt and pour over fish; serve hot or let fish and sauce cool (separately) to room temperature, then serve; or cover and refrigerate cooled sauce and fish separately for up to 24 hours and serve cold.