Opah with Roasted Red Pepper Sauce
  Goosecross Cellars Recipe for Zinfandel  
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

Directions :

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.

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