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1
To make the sauce, puree the peppers, lemon juice, and garlic in a food processor.
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2
With the machine running, add the oil.
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3
Season with the salt.
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4
Pour into a bowl and let stand at room temperature until ready to serve, up to 2 hours, or refrigerate for up to one day.
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5
(Remove chilled sauce from refrigerator 1 hour before serving.)
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6
Combine the fish and marinade in a zipped plastic bag.
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7
Seal the bag and let stand at room temperature for 30 minutes, no longer.
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8
Build a charcoal fire (use about 2 1/2 pounds of briquettes) on one side of an outdoor grill and let it burn until the coals are covered with white ash.
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9
In a gas grill, preheat on High, then turn one burner off and adjust the other burner(s) to High.
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10
Lightly oil the cooking grate.
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11
Drain the fish well, but do not scrape off the clinging herbs.
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12
Place the fish over the coals and cover.
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13
Grill, turning occasionally, until browned on all sides, about 6 minutes.
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14
In a gas grill, place the fish over the High burner and cover.
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15
Grill, turning occasionally, until browned on all sides, about 6 minutes.
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16
Transfer the fish to the cooler side of the grill (or over the off burner).
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17
Cook until the fish is opaque when flaked in the center, about 6 more minutes.
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18
Cut each fillet crosswise into thick slices.
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19
Transfer the slices to dinner plates.
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20
Stir the basil into the sauce.
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21
Serve the fish immediately, with the sauce passed on the side.
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22
In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil.
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23
Gradually whisk in the oil.
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24
Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day.
