December 31, 1999
Food Service Search Staff
INGREDIENTS:8 red bell peppers
8 green bell peppers
12 Tbsps. olive oil, divided
2 lemons, juiced
8 blue cod fillets
Olive oil as needed
Salt and pepper to taste
DIRECTIONS:1. For the sauces: place peppers on a grill or under the broiler and roast on all sides until almost completely covered with black blisters. Place under cold water and peel off the blistered skin. Remove stems; open up each pepper and remove the seeds.
2. In a blender or food processor, purée the red peppers with 6 Tbsps. of olive oil and the juice of one lemon. Season to taste with salt and pepper; reserve.
3. Purée the green peppers separately, with the remaining 6 Tbsps. of olive oil and juice of the other lemon. Season to taste with salt and pepper; reserve.
4. For fish: preheat grill. Brush fillets with more oil and grill approximately 5-6 minutes per side.
5. To serve: pour the red and green pepper sauces onto each plate from opposite ends so they meet in the middle. Place the grilled blue cod over the sauce. Serve immediately with your choice of side dishes.
SERVINGS:8 servingsFrom:Recipe from the New Zealand Fishing Industry Board
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