Tel Button

Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

Jump to Recipes:
Search for Recipes:

Page of 3
Opah with Roasted Red Pepper Sauce
Goosecross Cellars Recipe


For the sauce:
1 large red bell pepper
1 teaspoon garlic, minced
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt
1 tablespoon fresh dill, finely chopped
1/3 cup sour cream
1/4 cup mayonnaise

4 Opah fillets, 7-8 ounces each, 1 inch thick
(Suitable substitutes: Swordfish or Tuna)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper


Prepare Sauce:
Grill the pepper over medium heat until the skin is black and blistered on all
sides, 10-12 minutes, turning every 3-5 minutes. Remove the pepper from the
grill and place in a paper bag; close tightly. Let stand for 10-15 minutes to
steam off the skin. Peel away the charred skin. Cut off the top and remove the
seeds. Cut the pepper into small dice. Place in a food processor along with
the remaining sauce ingredients. Process until smooth. Transfer to a serving
bowl, cover with plastic wrap, and refrigerate for several hours.

Brush both sides of the Opah fillets with olive oil and season with salt and
pepper. Grill over high heat until just cooked, 6-8 minutes, turning once halfway
through grilling time. Remove from the grill and serve warm with the sauce.

Serves 4

Recipe from Weber’s Big Book of Grilling

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

Page of 3