Fish with Pepper Sauce

Name: Fish with Pepper Sauce
Yield: serves 6
Ingredients: 3 medium bell peppers, both red and yellow; 1/2 cup extra-virgin olive oil; 2 teaspoons kosher salt; 1 medium onion, chopped (about 1 cup); 2 medium stalks celery, roughly chopped (about 1 cup); 1/4 teaspoon peperoncino flakes, or to taste; 6 sprigs fresh marjoram; 8 fresh sage leaves; Finely grated zest of 1 orange (about 1 tablespoon); 2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand; About 2 pounds firm white fish fillets with skin, such as grouper or halibut; 1/2 cup all-purpose flour; 2 tablespoons chopped fresh Italian parsley; A medium skillet, 9-or 10-inch diameter, with a cover; a high-sided sauté pan or braising pan, about 12-inch diameter, with a cover; a food mill or potato masher; a heavy-bottomed nonstick skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

This tasty sauce goes well with all kinds of fish. In the recipe, I use firm white fish, frying the fillets first, then briefly simmering them in the sauce. The acidity and intensity of the sauce also complement more oily fish, such as bluefish and mackerel. I like to grill bluefish whole (rather than fry them), then remove the skin and bones, and serve topped with sauce.

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