11-09-2004, 03:41 PM
Ingredients: [ul] 4 (5-oz) red bell peppers 3 Shallots 1 t Minced garlic 1 t Minced fresh thyme 1 t Minced fresh dill 1 t Lemon juice 1 T Heavy cream Salt and white pepper 1 Lemon, cut in wedges 1 1/2 lb Skinned snapper fillets, -1/2-to 3/4-inch thick 1 Clove garlic, minced Salt and pepper Fresh herb sprigs for -garnish[/ul]To make Roasted Red Pepper Sauce: 1. Arrange whole peppers and shallots on baking sheet. Broil 3 to 4 inches from heat until blistered on all sides, 10 to 15 minutes for shallots, 20 to 25 minutes for peppers; turn frequently. When done, vegetables will be blistered and darkened.
2. Seal shallots and peppers in paper bag. Let stand 30 minutes while skins loosen. Peel and seed peppers and peel shallots.
3. Puree in food processor with 1 t garlic, thyme, dill, lemon juice, cream, salt and white pepper to taste.
4. Press through a sieve.
To make Grilled Snapper: 1. Squeeze lemon wedges over fish. Season to taste with garlic clove, salt and pepper.
2. Brush griddle with oil. Heat over medium high heat until a drop of water sizzles.
3. Grill fish for 3 to 5 minutes on each side until thickest part of fish flakes with a fork.
4. Serve with Roasted Red Pepper Sauce. Garnish with fresh herb sprigs.
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2. Seal shallots and peppers in paper bag. Let stand 30 minutes while skins loosen. Peel and seed peppers and peel shallots.
3. Puree in food processor with 1 t garlic, thyme, dill, lemon juice, cream, salt and white pepper to taste.
4. Press through a sieve.
To make Grilled Snapper: 1. Squeeze lemon wedges over fish. Season to taste with garlic clove, salt and pepper.
2. Brush griddle with oil. Heat over medium high heat until a drop of water sizzles.
3. Grill fish for 3 to 5 minutes on each side until thickest part of fish flakes with a fork.
4. Serve with Roasted Red Pepper Sauce. Garnish with fresh herb sprigs.
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