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 ...

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