Sea Bass With Polenta And Roasted Red Bell Peppers Recipes

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SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE



Sea Bass with Spicy Roasted Bell Pepper Sauce image

Provided by Marsha Klein

Categories     Fish     Pepper     Vegetable     Sauté     Dinner     Seafood     Snapper     Bell Pepper     Fall     Spring     Summer     Winter     Bon Appétit     Rhode Island     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red bell peppers
1/2 cup almonds, toasted
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
4 6- to 7-ounce sea bass fillets

Steps:

  • Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
  • Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE



Sea Bass With Spicy Roasted Bell Pepper Sauce image

This is a very versatile sauce. You can pair it with so many things. Use it as a sauce for pasta, as a dip, or as a topping for toasted garlic bread. I'm sure that you will find a use for it all your own. You can roast your own bell peppers, or you can purchase jars of them in the supermarket already roasted and peeled.It goes great with chicken or, of course, the sea bass!

Provided by FLUFFSTER

Categories     Bass

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red bell peppers
1/2 cup almonds, toasted
6 tablespoons olive oil, divided (you will use some now, some later in the same recipe)
2 tablespoons red wine vinegar
1 1/2 tablespoons tomato paste
1/4 teaspoon cayenne pepper, if desired (optional)
4 (6 -7 ounce) sea bass fillets

Steps:

  • Char bell peppers over gas flame or under broiler until blackened on all sides.
  • Let cool in closed paper bag 10 minutes.
  • Peel and seed peppers.
  • Place peppers in processor.
  • Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper.
  • Process until almonds are finely ground and peppers are almost smooth.
  • Season with salt and pepper.
  • Heat 2 tablespoons oil in skillet over medium-high heat.
  • Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
  • Transfer fish to plates.
  • Top each with sauce.
  • Serve with remaining sauce.

Nutrition Facts : Calories 497.5, Fat 33.3, SaturatedFat 4.5, Cholesterol 70.3, Sodium 226.4, Carbohydrate 14.7, Fiber 5.7, Sugar 8.7, Protein 37.4

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