- 6 medium sweet red pepper(s)
- 1 clove(s), large 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
- 4 spray(s) cooking spray
- 1 cup(s) basil, coarsely chopped
- 1/2 item(s) uncooked fennel bulb(s), very thinly sliced
Heat grill to medium-high.
Place whole peppers on grill; cook, turning occasionally, until blackened all over, about 15 minutes. Immediately transfer peppers to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins). When peppers are cool enough to handle, 10-15 minutes, hold a pepper under running water and rub off (and discard) charred skin with your fingers. Repeat with remaining peppers; remove seeds and coarsely chop peppers.
In a medium bowl, combine chopped peppers, garlic, celery, 3 Tbsp oil, lemon juice and 3/4 tsp salt; let sit, stirring occasionally.
Coat fish with remaining 1 Tbsp oil, remaining 1 tsp salt and pepper. Coat 2 large pieces of foil with cooking spray; place 4 fillets on each piece of foil, skin side-up and poke a few holes in foil. Slide foil onto hot grill; cook fish until turning golden brown, 3-4 minutes. Flip fish; cook, skin side-down, 2-3 minutes.
Add basil to pepper relish; stir well. Arrange fish on a large platter; top with relish. Thinly shave fennel over top using a mandoline; serve immediately. Remove skin before eating.
Serving size: 3 oz fish, without skin, and 1/3 c relish
- You can use any kind of fish (or even chicken) for this recipe - just adjust the cooking time if using a thicker fish like swordfish or tuna. Using a piece of foil to line the grill means no sticking- just spray the foil with cooking spray, and poke a few holes in the foil with a skewer. The fish will flip easily, and still get plenty of heat from the grill. Although you can buy roasted peppers in a jar, making them yourself tastes so much better, plus they create their own juicy sauce when freshly made. If you have a gas grill, it’s easy to throw them on anytime, but they can also be blackened directly on a gas stove burner indoors or even under the broiler.