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Broiled Cod Rouille

1 large bell pepper -- roasted
2 garlic cloves
2 tablespoons low-fat or regular mayonnaise
1 tablespoon grated mizithra, Parmesan or Romano cheese, or crumbled feta cheese
1 teaspoon red or white wine vinegar or lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 1/2 pounds cod fillet -- cut serving pieces


Seafood Alternatives: halibut, sea bass, tuna, swordfish, salmon


Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup)


Rinse the fish in cold water and pat dry with paper towels. Lay the fish on a lightly oiled broiler pan or a shallow rimmed baking pan. Brush generously with the rouille (red pepper sauce), about 1/4 cup.


Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element. Broil 6 minutes per inch of thickness (4 to 5 minutes for fish 3/4 inch thick). Turn off the heat and let fish stand in oven until opaque in center of thickest part, 3 minutes or up to 10 minutes more. Close the oven door after 4 to 5 minutes to hold heat in.


Serve fish with additional sauce if you wish.


This recipe yields 4 servings.





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