Opah with Roasted Red Pepper Sauce
  Goosecross Cellars Recipe for Zinfandel  
     
  Ingredients:  
 
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.

Directions:
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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