This roasted red pepper sauce recipe is absolutely delicious as a dipping sauce or dressing for a lot of fish dishes.
I find it particularly good with crab cakes, but it's also great with a plainly cooked fillet of fish.
If you don't want to switch the oven on, then place the cut peppers skin side up under a grill and cook until the skin has blistered. Alternatively, you can hold them over a flame from the gas hob and they will blacken. Then just follow the instructions as below.
It is best to roast the peppers as this will produce a sweeter taste - the baking softens them uniformly unlike grilling or burning.
You could put them on the barbecue - this sauce goes very well with barbecued food.
Red Pepper Sauce
2 large red peppers - cut into four and deseeded
1 tbspn olive oil
1 tspn red wine vinegar
1 small garlic clove - peeled and crushed
2 tbspn yoghurt or soured cream
salt and pepper to taste
Heat the oven to Gas Mk 7, 425F or 220C. Put the peppers into a roasting tin, sprinkle with oil and bake for about 25 minutes, until the skins are black and the pepper is beginning to soften.
Put the peppers into a polythene bag and leave a few minutes - the skins will then 'sweat' off.
Rinse under a tap and scrape away any remaining skin.
Put the peppers, wine vinegar and garlic into a processor and blend until smooth.
Put the puree into a bowl and stir in the yoghurt or soured cream - taste and adjust the seasoning.
You may also like these recipesFind A Seafood Recipe > Fish Sauce Recipes > Roasted Red Pepper Sauce
By Liz Alderson, Mar 24, 2017
Perfect for spicing up any plain cooked fish.
Prep Time: 5 minutes
Cook time: 30 minutes
Main Ingredient: peppers, oil, garlic