Roasted red pepper sauce super served over haddock

By Jim Bailey
theyankeechef.blogspot.com

If you have never had fire-roasted bell peppers, you are in for a treat, not just for the superb taste, but how easy it is to do.

Follow the instructions at the end of this recipe for an addition to the sauce that is remarkably great tasting.

1/4 cup olive oil, divided
1 teaspoon minced garlic in oil
1 small onion, minced
2 red bell peppers, roasted, seeded and chopped *
1 (15-ounce) can chopped tomatoes in juice
1 cup tomato sauce or puree
1/2 teaspoon each dried basil, sugar and red pepper flakes
Salt and black pepper to taste
4 (6-ounce) haddock fillets, boneless and skinless

Place 2 tablespoons of olive oil in a large saucepan over medium high heat. Add garlic and onions. Stir to combine and cook, while stirring frequently, until onions are soft, about 4 to 6 minutes. Add remainder of ingredients, except fish and blend well.

Reduce heat to low and simmer for 15 minutes.

Preheat the oven to 400-degrees F. Add remainder of olive oil to a large skillet over medium heat. When hot, add haddock, skinned side down, and cook for 2 minutes, or until browned on bottom. Remove pan from heat and transfer haddock to a casserole dish or baking pan with high sides. Pour sauce over the fish and roast for 20 minutes, or until fish flakes easily with a fork. Remove from oven to evenly divide amount 4 serving dishes.

* Simply place whole bell peppers directly over the flame of your outdoor grill, or at least 3-inches from the flame of a broiler. Make sure you keep an eye on them.

When they start charring on one side, turn over and continue charring all sides of the pepper. When done, place in a paper bag (or in a bowl with a tight fitting lid) and let steam for a few minutes to soften the flesh and skin.

When softened, use a sharp knife and peel off the burnt skin or you can rub the skin off with your hands if cool enough. Halve, seed and chop to use in this sauce.