Monkfish With Red Pepper-basil Sauce

INGREDIENTS

INSTRUCTIONS

To make the sauce, puree the peppers, lemon juice, and garlic in a
food processor. With the machine running, add the oil. Season with  the
salt. Pour into a bowl and let stand at room temperature until  ready
to serve, up to 2 hours, or refrigerate for up to one day.  (Remove
chilled sauce from refrigerator 1 hour before serving.)  Combine the
fish and marinade in a zipped plastic bag. Seal the bag  and let stand
at room temperature for 30 minutes, no longer.  Build a charcoal fire
(use about 2 1/2 pounds of briquettes) on one  side of an outdoor grill
and let it burn until the coals are covered  with white ash. In a gas
grill, preheat on High, then turn one burner  off and adjust the other
burner(s) to High.  Lightly oil the cooking grate. Drain the fish well,
but do not scrape  off the clinging herbs. Place the fish over the
coals and cover.  Grill, turning occasionally, until browned on all
sides, about 6  minutes. In a gas grill, place the fish over the High
burner and  cover. Grill, turning occasionally, until browned on all
sides, about  6 minutes.  Transfer the fish to the cooler side of the
grill (or over the off  burner). Cook until the fish is opaque when
flaked in the center,  about 6 more minutes.  Cut each fillet crosswise
into thick slices. Transfer the slices to  dinner plates. Stir the
basil into the sauce. Serve the fish  immediately, with the sauce
passed on the side.  Yield: 4 servings  Converted by MC_Buster.  Recipe
by: COOKING LIVE SHOW #CL9163  Converted by MM_Buster v2.0l.

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