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Grilled Sea Bass With Peppers and Capers

Recipe Link: source: The Plain Dealer

List of Ingredients





3 red bell peppers (or 1 each red, yellow and green)
7 tablespoons olive oil, divided use
1 teaspoon minced fresh thyme
1 1/2 tablespoons minced garlic
2 tablespoons capers
Salt, freshly ground black pepper and cayenne pepper
2 tablespoons fresh lemon juice
Pinch hot pepper flakes
6 fillets (6 to 8 ounces each) sea bass, rockfish or other lean, firm-fleshed white fish

Servings: 6



Recipe



Cook’s notes: Recipe requires 30 minutes refrigeration for the fish to marinate, plus 10 minutes at room temperature to lose chill. This Basque recipe, which originally called for harder-to-find rockfish, features a highly seasoned topping. For convenience, you can prepare the peppers up to a day ahead and rewarm before spooning them over the fish.

Prepare the topping: Halve bell peppers, remove stems, ribs and seeds, and cut into 1/4-inch-wide strips. In a large skillet over moderate heat, heat 4 tablespoons of the olive oil. Add peppers and stir to coat with oil. Add thyme and cover; cook peppers for 10 minutes. Uncover, add garlic and capers, raise heat to high. Sauté for 30 seconds, stirring. Remove from heat. Season to taste with salt, black pepper and cayenne.

Season, grill the fish: Prepare a hot charcoal fire. Thirty minutes before fire is ready, whisk together the remaining 3 tablespoons olive oil, lemon juice and pepper flakes. Brush fish with half of mixture. Refrigerate fish until 10 minutes before cooking time, then warm to room temperature. Salt and pepper fish, then grill until internal temperature registers 160 degrees (or about 8 to 10 minutes per inch of thickness), basting occasionally with remaining marinade. Fish need not be turned.

Presentation: Serve immediately, topping each portion with warm pepper mixture.