Red Pepper With Tarragon Vinaigrette

1. 1

   Mince the shallots and the garlic and place in a bowl.

2. 2

   Preheat broiler.

3. 3

   Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan.

4. 4

   Broil until the skin blisters.

5. 5

   Place the pepper in a paper bag and let cool.

6. 6

   Peel away the skin and chop the pepper.

7. 7

   Add to the bowl containing the shallots and garlic.

8. 8

   Add the tarragon leaves and olive oil.

9. 9

   Mix thoroughly.

10. 10

    Add the vinegar, salt, and pepper and taste to correct seasoning.

11. 11

    Place in a serving bowl and serve spooned over the fish at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.