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Sea Bass With Roasted Red Pepper Sauce Recipe

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This recipe for Sea Bass With Roasted Red Pepper Sauce, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 pieces sea bass, cut into large cubes (from the thickest part)
c. potato starch
t. salt
oil, for searing

ROASTED RED PEPPER SAUCE:
4 red peppers
2 shallots, chopped
1 T. oil
salt and pepper, to taste
1 clove garlic, minced
3 T. brown sugar
3 T. balsamic vinegar
2 T. mayonnaise

LEEK GARNISH:
3 leeks, cut into thin slices
c. potato starch
oil, for frying

Directions:
Directions:
To make the red pepper sauce, preheat oven to 400 .
Cut red peppers in quarters. Remove seeds and place skin-side up on a lined baking sheet. Roast for 20 minutes or until edges begin to blacken. Remove from oven and place in a large bowl. Cover with plastic wrap. (The steam helps separate the skin from the flesh.) When cool, remove the pepper skins and discard. Place pepper in food processor, along with shallots and all the remaining sauce ingredients. Process until smooth.
To prepare the fish: Mix the potato starch with salt, and dredge each piece of fish in the mixture. Pour a thin layer of oil into a frying pan and heat over medium heat. When the oil is hot, sear the fish on all sides (for about 1 minute each side, or more for a large piece of fish) until middle is just cooked through. It's best not to overcook the fish, as it will get dry.
For the leek, heat a pot of oil. Toss the cut leek with the potato starch and test the oil to see if it's hot enough by throwing in a few pieces. They should fry to a crisp within 30 seconds or less, but not blackened or burn right away. Fry the leek and remove to a paper towel lined plate.
To serve: Plate the fish with the red pepper sauce. Garnish with fried leek.

Personal Notes:
Personal Notes:
If you don't have balsamic vinegar, you can substitute 3 T. lemon juice together with 1 t. honey. Reprinted with permission from the Mishpacha magazine!

 

 

 

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