Sea Bass with Spicy Roasted Bell Pepper Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons tomato paste
- Carbohydrate 15 g(5%)
- Cholesterol 76 mg(25%)
- Fat 33 g(51%)
- Fiber 6 g(24%)
- Protein 40 g(79%)
- Saturated Fat 4 g(22%)
- Sodium 181 mg(8%)
- Calories 521
Preparation Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper. Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
Preparation Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper. Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
