Striped bass with sweet-pepper sauce
Roasted red peppers (packed in water)
7 oz, (not oil packed), drained
2 medium clove(s), coarsely chopped
3 Tbsp, fresh, chopped
Uncooked striped bass fillet(s)
24 oz, 4 (6-ounce)
- To make the sauce, in a blender or food processor, combine the roasted peppers, vinegar, garlic, and 1/4 teaspoon of the salt and puree. Scrape the mixture into a small saucepan and set over medium heat. Cook, stirring frequently, until the sauce just begins to simmer. Remove from the heat and stir in the basil. Keep warm.
- Sprinkle the bass fillets with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick skillet heat the oil over medium-high heat. Add the fillets and cook until the fish is just opaque in the center, about 4 minutes on each side. Serve with the sauce. Yields 1 bass fillet and 2 tablespoons sauce per serving.