Grilled Fish with Roasted Pepper Coulis

Adapted from Weber’s Real Grilling Cookbook

Servings: 4

4 fish fillets about 1 inch thick—(use any firm fleshed mild fish like Chilean sea bass, cod, or swordfish)

1 cup Farm to Freezer Roasted Bell Peppers, thawed and divided

3 tbls. olive oil

2 tbls. orange juice

1 tbls. lemon juice

2 tbls. Italian parsley, finely chopped

½ teas. garlic

½  teas. kosher salt

¼ teas. fresh ground black pepper

¼ teas. tabasco

To prepare coulis, in food processor, finely chop parsley. Add garlic and mince. Add  ½ cup roasted peppers, olive oil, orange juice, lemon juice, 1/4 tsp kosher salt, and tabasco.  Process into smooth coulis. Set aside at room temperature.

 

Prepare grill (gas or coals) for indirect heat. Lightly coat fish with olive oil and salt and pepper to taste.  Grill on direct medium heat for about 7 minutes or until done.  Pour coulis over fish, top with remaining roasted peppers that have been sliced into ¼ in strips and serve.

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