| 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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