"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grouper with Red Pepper Sacue Recipe

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This recipe for Grouper with Red Pepper Sacue, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large red sweet pepper, chopped
1 tbsp. butter
2 medium tomatoes, peeled,seeded, and chopped
1 tbsp. sugar
1 tsp. red wine vinegar
1/4 tsp salt
1/8 tsp. garlic powder
Dash ground red pepper
4 4 oz. fresh or frozen grouper fillets, 1/2 to 1 inch thick
2 tbsp. lemon juice
1 tbsp. olive oil
1/4 tsp. dried rosemary;, crushed

Directions:
Directions:
For sauce, in a medium saucepan cook sweet6 pepper in hot butter over medium heat until tender. Stir in tomatoes, sugar, vinegar,salt, garlic powder, and ground red pepper. Cook for 5 minutes, stirring occasionally. Transfer mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Return to saucepan; cover and keep warm.*

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl combine lemon juice, oil, and rosemary. Brush both sides of fish with lemon mixture. Place fish in a greased grill basket, turning under any thin edges. For a charcoal grill, grill fish on the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork (all 4 to 6 minutes per 1/2 inch thickness of fish), turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.) Serve the fish with the sauce.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Prep: 25 minutes Grill 4 to 6 minutes per 1/2 inch thickness
Personal Notes:
Personal Notes:
*If desired, you may prepare the sauce ahead of time. Cover and refrigerate until ready to grill. Before serving, reheat the sauce in a saucepan.

 

 

 

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