| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 4 | lg | Flounder fillets |
| 1/2 | ts | Safflower oil; for coating pan |
| 1 | Red bell pepper | |
| 4 | tb | Unsalted butter; softened |
| 2 | ts | Minced shallots |
| 1 | ts | Lemon juice |
| 1/4 | ts | Tabasco Sauce |
INSTRUCTIONS
1. Wash fillets and pat dry. Lightly oil a large baking sheet. Preheat broiler. 2. Cut pepper in half, seed, and place, cut side down, on baking sheet. Broil until skin blackens (1 to 2 minutes). Place pepper halves in a paper bag for 1 minute to steam, then rinse and peel off blackened skin. Place in food processor or blender with butter, shallots, lemon juice, and Tabasco. Puree until thick spread is formed. Remove from blender, spoon into a small bowl, and refrigerate. 3. Broil fish on the same baking sheet. Cook 3 minutes per side for fillets, 5 to 8 minutes per side for steaks. Turn once. Test for doneness by flaking with a fork. 4. To serve, place a generous spoonful of red pepper butter on top of each piece of broiled fish. NOTES : Flame-roasted red bell peppers are pureed and mixed with shallots and unsalted butter to spread over this tasty entree. You can use a variety of fish -- from salmon or swordfish steaks to thin fillets such as sole or flounder. The cooking time will vary according to the thickness of the fish Steam fresh asparagus or broccoli to accompany this easy entree. Posted to CHILE-HEADS DIGEST by Chet Bacon <chet@chetbacon.com> on Sep 04, 1999, converted by MM_Buster v2.0l.
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