Fish Steaks With Red Pepper Sauce
|Courgette||1 , chopped (Zucchini)|
|Tomatoes||4 Small, skinned, seeded and chopped|
|Water||15 Milliliter (1 Tablespoon)|
|Red pepper||1 Large, seeded and chopped|
|Garlic||1⁄2 Clove (2.5 gm), crushed / minced|
|Chopped onions||1 Teaspoon (Leveled)|
|Canned consomme||1⁄4 Pint (2/3 Cup / 150 Milliliter)|
|Sherry||15 Milliliter (1 Tablespoon)|
|White pepper||To Taste|
|White fish steak||24 Ounce, skinned (4 Firm, 175 Gram / 6 Ounce Each)|
|Butter||1 Teaspoon (Leveled)|
First make the garnish. Put the courgette (zucchini) and tomatoes in a dish with the water. Cook for 2 minutes. Set aside.
Make the sauce. Combine the pepper, garlic, onion, consomme and sherry in a small bowl and cook for 5 minutes, until the pepper is very soft. Blend in a food processor or blender, season and keep warm.
Lay the fish steaks in a buttered dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, turning once, until done.
Put the fish on 4 heated plates. Add a spoonful of sauce and garnish with a little mound of the courgette (zucchini) and tomato mixture and the lemon.