ROASTED RED PEPPER POLENTA
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
SOFT POLENTA WITH ROASTED RED PEPPERS
Steps:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
- Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
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
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
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
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
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.
ROAST SEA BASS & VEGETABLE TRAYBAKE
Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
- Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
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