YIELD: 4 SERVINGS ROASTED RED PEPPER CHILI SAUCE: 1 lb. red peppers, roasted, peeled, seeded and roughly chopped 1 Tbsp. shallots, diced ½ cup white wine Salt and pepper FISH: 4 6-oz. Florida snapper fillets 2 tsps. cayenne pepper sea salt, to taste ground black pepper, to taste 1 cup rice flour ¼ lb. butter For the sauce: Cook all the ingredients in a large sauté pan for 20 minutes and puree until smooth. Strain for a more refined sauce. Adjust the seasonings. For the fish: Sprinkle ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.