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Sea Bass with Roasted Pepper Vinaigrette Recipe

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This recipe for Sea Bass with Roasted Pepper Vinaigrette, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009



1 red pepper
1 yellow pepper
1 orange pepper
3 T. Extra Virgin Olive Oil
2 T. orange juice
2 T. Italian parsley
1 T. lemon juice
1/2 tsp. minced garlic
1/2 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. tabasco

4 skinless Chilean sea bass fillet's about 6 oz each, 1 inch thick
extra virgin olive oil
Kosher salt
black pepper

To make the vinaigrette: grill the peppers on direct high heat on a grill until the skins are blackened and blistered all over, turning occasionally for 12/15 min.

Place the peppers in a bowl and cover with plastic wrap to trap the steam. Set aside for 10 min.

Then remove the skins, tops and seeds and slice into 1/4 strips. Once sliced, put in a bowl with remaining vinaigrette and set aside for as long as 1 day.
Lightly brush the fish with oil and season with salt and pepper. Grill over center direct high heat, 5/7 min. turning once until flesh is opaque. Serve with warm vinaigrette over the top.




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