Broiled Scrod with Red Pepper Butter
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Shallot||1 Medium, sliced|
|Red bell pepper||1 Large|
|Scrod fillet/Cod / haddock||1 1⁄2 Pound|
|Olive oil||2 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Butter stick||1 , cut into pieces|
|Ground white pepper||1⁄4 Teaspoon|
1. In a medium saucepan, combine the wine, shallot, and bell pepper. Boil uncovered over high heat until no more than 2 tablespoons of liquid remain in the pan, about 10 minutes. Remove from the heat and set aside to cool slightly.
2. Meanwhile, cut the fish into 4 equal serving portions. Rub both sides of the fish with the oil and sprinkle with 1/4 teaspoon of the salt.
3. Transfer the bell pepper and liquid to a food processor or blender and process until smooth. Return the mixture to the saucepan. Stir in the vinegar and the remaining 1/4 teaspoon salt. Add 1 stick of the butter, a piece at a time, whisking constantly over low heat until the butter melts, about 5 minutes.
4. Strain the sauce into a medium bowl, using a spoon to push the pepper puree through the mesh. Wipe the saucepan clean, pour the strained red pepper butter into it, and set aside.
5. Preheat the broiler with the broiler rack set 4 inches from the heat. Place the fish on the hot broiler rack and broil for 5 to 6 minutes, or until the fish is opaque.
6. Just before serving, gently reheat the red pepper butter and whisk in the remaining 2 tablespoons butter a piece at a time. Stir in the white pepper.
7. To serve, spoon about 1/4 cup of the red pepper butter onto each dinner plate and top with the fish.