| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Extra virgin olive oil |
| 1/2 |
ts |
Anchovy paste |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
| 1 |
lg |
Garlic clove — crushed |
| 1 |
lg |
Red bell pepper — about 1/2 |
|
|
Pound |
| 1 |
lg |
Green bell pepper — about |
| 1/2 |
|
Pound |
| 1 |
lg |
Yellow bell pepper — about |
| 1/2 |
|
Pound |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover
and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise;
discard seeds and membranes. Place peppers, skin side up, on a foil-lined
baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12
minutes or until blackened and charred. Place bell peppers in a zip-top
heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and
discard skins. Cut roasted bell peppers lengthwise into thin strips. Add
pepper strips to lemon juice mixture; toss to coat. Cover and marinate at
room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red
snapper, or grouper. Yield 2 cups.
Recipe By : Cooking Light, October 1994, p. 148
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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