Roasted Red Sauce with Grilled Fish and Summer Squash
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Roasted Red Sauce with Grilled Fish and Summer Squash
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 1 (16-ounce) jar of roasted red bell peppers, drained
- 5 garlic cloves
- 1 tablespoon Fustini's Sherry vinegar
- 2 teaspoons Iron Fish honey
- Kosher salt and freshly ground black pepper
- ½ cup Fustini's Tuscan Herb olive oil
- 4 (6-ounce) skin-on fish fillets
- Grilled summer squash, fresh parsley leaves, and crusty bread, for serving
Ingredients
Directions
- Process bell peppers, garlic, vinegar, honey, salt, and black pepper in a food processor or blender until smooth, about 45 seconds. Transfer mixture to a bowl, whisk in oil.
- Measure 1 cup of sauce into a large ziplock plastic bag, add halibut fillets. Seal the bag, turn to coat fillets in the sauce. Let marinate in the refrigerator for 20 minutes. Reserve remaining sauce for serving.
- Preheat a grill to medium-high (400°,F to 450°,F). Remove the meat from the marinade, scraping off excess. Discard the remaining marinade. Arrange meat on oiled grill grates, grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side, or chicken is cooked through. Transfer to serving plates or a large platter. Serve alongside grilled summer squash, parsley, crusty bread, and reserved sauce.
Recipe Note
The sauce can be made up to 3 days ahead of time and stored in the refrigerator. A great dish to use with chicken instead of fish (pictured). Substitute your favorite herb-infused olive oil. Adapted from foodandwine.com