Prep 40 mins
Cook 15 mins
This is a very versatile sauce. You can pair it with so many things. Use it as a sauce for pasta, as a dip, or as a topping for toasted garlic bread. I'm sure that you will find a use for it all your own. You can roast your own bell peppers, or you can purchase jars of them in the supermarket already roasted and peeled.It goes great with chicken or, of course, the sea bass!
- 1 1⁄2 lbs red bell peppers
- 1⁄2 cup almonds, toasted
- 6 tablespoons olive oil, divided (you will use some now, some later in the same recipe)
- 2 tablespoons red wine vinegar
- 1 1⁄2 tablespoons tomato paste
- 1⁄4 teaspoon cayenne pepper, if desired (optional)
- 4 (6 -7 ounce) sea bass fillets
- Char bell peppers over gas flame or under broiler until blackened on all sides.
- Let cool in closed paper bag 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.
- Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
- Transfer fish to plates.
- Top each with sauce.
- Serve with remaining sauce.
This is a great sauce. Unfortunately, the sea bass that I used had a strange texture. I will continue to use this recipe, however, with other firm white fish, as well as bread, pasta and chicken. We had some leftover and I plan to use it for pasta next week. Yum! Thanks for sharing.