Ingredients
- 2 red bell peppers, roasted, peeled and seeded
- 3 tablespoon olive oil
- 2 tablespoon champagne vinegar
- 2 tablespoon japanese sake
- 2 clove garlic, peeled
- 1/4 cup chicken stock
- 2 red bell peppers, roasted, peeled and seeded
- 3 tablespoon olive oil
- 2 tablespoon champagne vinegar
- 2 tablespoon japanese sake
- 2 clove garlic, peeled
- 1/4 cup chicken stock
- 2 pieces of 6 to 8 oz boneless filets of striped bass
- 2 tablespoon extra virgin olive oil
- 2 tablespoon basil leaves, chopped
- 1 sprig thyme, chopped
- 1 sprig to 2 stems of chives, chopped
- 2 red bell peppers, roasted, peeled and seeded
- 3 tablespoon olive oil
- 2 tablespoon champagne vinegar
- 2 tablespoon japanese sake
- 2 clove garlic, peeled
- 1/4 cup chicken stock
- 2 pieces of 6 to 8 oz boneless filets of striped bass
- 2 tablespoon extra virgin olive oil
- 2 tablespoon basil leaves, chopped
- 1 sprig thyme, chopped
- 1 sprig to 2 stems of chives, chopped
Preparation
Baking Directions:
Red Bell Pepper Coulis Steal This Recipe® step-by-step Instructions1. Place peppers in a blender along with chicken stock, vinegar, sake and garlic2. Blend until smooth3. While machine is still running, add the remaining olive oil, salt and pepper to taste4. Can be served at room temperature.
Striped BassSteal This Recipe® step-by-step Instructions1. Combine olive oil, chopped fresh herbs, salt and pepper and rub over the fish.
2.Marinade while heating the grill to red hot3. Use cloth to wipe the grill with olive oil several times4. Grill both sides until cooked through5. Pour the coulis on center of dinner plateOptional:Add some fresh baby spinach, arugula or other seasonal vegetables on top of the coulis6. Place the fish on topOptional: Add a touch of fresh sweet basil on the fish for a nice aroma and presentationFor complete nutritional information please go to www.
stealthisrecipe.
com
