I entered this recipe in a Washington Post sauce contest. But first, I dreamed up the idea of using orange (my favorite color) sweet peppers and made several iterations for developing thecialispillsforsale-onlinerx.com / cost of viagra / viagra for men for sale / discount pharmacy / cialisfordailyuse-dosage.com
recipe. The first didn’t have the right balance of seasonings. The second wasn’t rich enough. The third was just right. Sounds a bit like the Goldilocks porridge sampling at the three bears cottage. Compared to the sweet, meaty and mild flavor of tomatoes, peppers are bolder and brighter. In the raw they are crisp, crunchy and piquant. When sautéed into this sauce they retain their zesty essence.
Velvety and smooth, this sweet pepper sauce is a new way to jazz up white fish hot off the grill. It’s colorful, festive and provides a new flavor blend. The sweet pepper simmered in chicken stock fuses with aromatic thyme and smoky paprika to compliment the delicate grilled fish without overpowering. What I love about this sauce is that it’s a versatile. Don’t stop with fish. Try it on grilled chicken or pork. Use the leftover sauce on long pasta or ravioli. Strike gold with this rich and creamy sweet pepper sauce. It’s a feast for both eyes and palette.
2011 AniversaRecipe – Beef with Oyster Sauce
Recipe: White Fish with Golden Sweet pepper Sauce
Prep Time: 10 Minutes | Cook Time: 30 Minutes | Yield: 4 Serbings | Level: Easy
- 2 orange sweet peppers, rough chopped
- 1/2 cup rough chopped sweet onion
- 2 cloves garlic, microplane grated
- 1/2 teaspoon sugar
- 3 tablespoons butter, divided
- 1 cup chicken stock
- 1 twig of fresh thyme
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- kosher salt
- 4 6-ounce pieces of white fish such as flounder or cod
- canola oil
- salt and pepper
Special Equipment – food processor
Sweet Pepper Sauce
1 Place the peppers and onions in a food processor and process until minced. Scoop into a sauce pan and add garlic, sugar and 1 tablespoon of butter. Cover with a lid and cook over low heat for 5-7 minutes until vegetables begin to soften.
2 Add the chicken stock and thyme then bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Discard the thyme twig.
3 Pour the sauce back into the food processor and process until pureed.
4 Pour the pureed sauce back into the sauce pan. Reheat the sauce while whisking in the remaining 2 tablespoons of butter, heavy cream and smoked paprika. Salt to taste.
5 Brush fish portions with canola oil, sprinkle with salt and pepper. Grill for 5-8 minutes on each side depending on thickness.
2 Spoon over fish. May also serve in a small bowl as a dipping sauce for fish.
This sauce is vegetarian if vegetable stock is substituted for chicken stock.
Garnish fish with fresh parsley leaves and sliced sweet orange peppers, if desired.
Make a double batch of pepper sauce. Serve half with grilled fish and later in the week, ladle on pasta.
This sauce is delicious paired with white fish such as flounder or cod. Grill, bake or steam the fish simply seasoned with salt and freshly cracked pepper so the flavors of the sauce ‘sing’ in each bite. Arrange fish on a platter or plate individually. Spoon 3-4 tablespoons of sauce over each serving of fish.
This sauce is also superb as a stand-alone pasta sauce served over long pasta such as fettuccini, linguini or angle hair. Sprinkle some freshly grated Parmigiano-Reggiano and cilantro over all. For a heartier dish, select short pasta such as penne or rigatoni and add grilled fish or grilled chicken cut in strips.
Liberally pour the pepper sauce over cheese or spinach ravioli. Garnish with chopped cilantro.
Serve sauce over grilled chicken breasts or pork chops.
- Exchange orange for red or yellow peppers.
- Exchange chicken for vegetable stock.
- Exchange sweet for yellow onions.
- Exchange heavy cream for half and half.
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 1, 2012