Roasted pepper topping

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Fresh lemon juice
1 teaspoon Extra virgin olive oil
½ teaspoon Anchovy paste
¼ teaspoon Pepper
⅛ teaspoon Salt
1 large Garlic clove -- crushed
1 large Red bell pepper -- about 1/2
Pound
1 large Green bell pepper -- about
½ Pound
1 large Yellow bell pepper -- about
½ Pound

Directions

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

Related recipes