’l’his is not only good on white fish but on darker fish such as mackerel, tuna and bluefish. Use red bell peppers or one of the longer sweet roasting peppers such as Corno di Toro.
INGREDIENTS:
1 medium sweet, red pepper, roasted and peeled
3 tablespoons mild olive oil
1 teaspoon sherry vinegar or red wine vinegar
1/8 tsp salt
Pinch of black or white pepper
INSTRUCTIONS:
Slit open the pepper over a bowl to catch the juices. Remove the seeds and ribs and cut pepper into strips.
Combine in blender or food prdocessor with the remaining ingredients, including pepper juice, and blend until almost smooth. A few bits of pepper should remain for texture.Svrve‘s 4’1.
