Grouper Fillets with Fire Roasted Peppers Recipe

Italian cuisine is extensive. The salsa piared with this fish has distinct Italian influences, including balsamic vinegar and roasted peppers.


  1.     1 large yellow bell pepper (about 3/4 pound)
  2.     1 large red bell pepper (about 3/4 pound)
  3.     2 tablespoons minced fresh basil
  4.     2 tablespoons minced fresh cilantro
  5.     4 teaspoons olive oil, divided
  6.     1 tablespoon balsamic vinegar
  7.     1/2 teaspoon salt, divided
  8.     1/4 teaspoon freshly ground black pepper, divided
  9.     2 garlic cloves, thinly sliced
  10.     4 (6-ounce) grouper fillets (1-inch thick) or any other firm, white fish


Preheat broiler.Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until peppers are blackened. Place bell peppers in a zip-top plastic bag; seal. Let stand 10 minutes; peel and cut into 1/2-inch strips. 

Combine bell peppers, basil, cilantro, 3 teaspoons oil, vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic in a medium bowl. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add fish; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with roasted peppers.

Yield: serves 4


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