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1
For the fish, combine the peppers, sugar and rosemary.
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2
Use a sharp knife to make crosshatch marks on the skin of each fish fillet.
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3
Rub the spice mixture into the skin and marinate for 1 hour.
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4
Meanwhile, preheat oven to 375 degrees.
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5
Place garlic and shallots in a small baking dish.
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6
Sprinkle with salt, pepper and olive oil.
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7
Cover with aluminum foil and bake until soft, about 30 minutes.
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8
Let cool to room temperature.
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9
Peel garlic and shallots and puree in a food processor with the heavy cream.
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10
Set aside.
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11
While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan.
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12
Cook over medium heat until the mixture turns a golden color.
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13
Have an oiled baking sheet ready.
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14
Stir the leeks into the caramel and immediately scrape onto the baking sheet.
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15
Cool.
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16
Separate the leeks and set aside.
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17
To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined.
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18
Stir in chives and set aside.
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19
Melt the butter in a large nonstick skillet over medium heat.
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20
Add the oil.
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21
When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes.
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22
Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
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23
Place even portions of the shallot and garlic puree in the center of 6 plates.
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24
Place the fish over the puree.
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25
Sprinkle with the caramelized leeks.
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26
Pour some of the vinaigrette on each plate in a circle around the fish.
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27
Serve immediately.
