- 6 medium sweet red pepper(s)
- 1 large clove(s) garlic clove(s), grated or minced
- 3 rib(s), medium uncooked celery, thinly sliced
- 4 Tbsp extra virgin olive oil, divided
- 3 Tbsp fresh lemon juice
- 1 3/4 tsp table salt, divided
- 2 pound(s) uncooked branzino (sea bass) fillet(s), or red snapper fillets (eight 1/4-lb pieces)
- 1/4 tsp black pepper
- 1 cup(s) basil, coarsely chopped
- 1/2 item(s) uncooked fennel bulb(s), very thinly sliced
Preheat grill to medium-high.
Place whole bell peppers on grill; cook, turning occasionally with tongs, until blackened all over, about 15 minutes. Immediately transfer peppers to large bowl, cover tightly with plastic wrap, and let steam until cool enough to handle, 10−15 minutes. Hold peppers one at a time under running water; rub off charred skin with your fingers. Pat peppers dry and scrape out seeds. Coarsely chop peppers.
In bowl, combine chopped peppers, garlic, celery, 3 tablespoons oil, the lemon juice, and 3/4 teaspoon salt; let sit, stirring occasionally. Coat fish with remaining 1 tablespoon oil and sprinkle with the black pepper and remaining 1 teaspoon salt.
Spray 2 large pieces of foil with nonstick spray; place 4 fillets on each piece of foil, skin side up, and poke a few holes in foil using skewer. Slide foil onto hot grill; cook fillets until golden brown on bottom, 3−4 minutes. Flip fillets; cook, skin side down, until opaque and browned, 2−3 minutes. Arrange fish on platter. Stir basil into pepper relish and spoon over fish. Sprinkle with fennel. Remove skin before eating.
Serving size: 1 fillet without skin and 1/3 cup relish and fennel
- Wine pairing: Crisp, minerally Vermentino or Verdicchio.