Use whatever assortment of sweet roasting peppers you can find, including red, yellow and green bells, pimientos, or various large Italian-style peppers.
2 pounds sweet peppers
1/4 cup olive oil, plus extra for rubbing the fish
1 Tbsp ground cumin
1 tsp whole cumin seeds
1 Tbsp Pommery or other coarse grained mustard
1 Tbsp sherry vinegar
1/2 cup chicken stock
salt and white pepper to taste
1 Tbsp sliced chives
1 1/2 to 2 pounds lingcod fillet, in 4 portions
Roast, peel and seed the peppers and cut into julienne.
Heat the oil in a saucepan or small skillet with the ground cumin and cumin seeds and cook until fragrant. Add the peppers and let them sweat for a few minutes. Season with salt and white pepper to taste, then stir in the chives and keep warm.
Rub the fillets with a little olive oil and season with salt and pepper. Grill over a moderately hot fire until done by the skewer test, 4 to 5 minutes per side.
Divide the pepper compote among 4 warm plates, spreading it out to the edges. Set the grilled fish in the center.
Serves 4.
