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Seafood Alternatives: halibut, sea bass, tuna, swordfish, salmon Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or possibly food processor and process till well blended.
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Add in salt and pepper to taste.
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The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator.
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Rinse the fish in cool water and pat dry with paper towels.
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Lay the fish on a lightly oiled broiler pan or possibly a shallow rimmed baking pan.
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Brush generously with the rouille (red pepper sauce), about 1/4 c..
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Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element.
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Broil 6 min per inch of thickness (4 to 5 min for fish 3/4 inch thick).
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Turn off the heat and let fish stand in oven till opaque in center of thickest part, 3 min or possibly up to 10 min more.
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Close the oven door after 4 to 5 min to hold heat in.
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Serve fish with additional sauce if you wish.
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This recipe yields 4 servings.
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Comments: Rouille, a rich roasted red pepper and garlic sauce, is traditionally spooned into French fish soup to add in an earthy, robust flavor.
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Here we modify and simplify the original recipe to brush over fish before broiling.
