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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dressing, liquidise the red peppers until smooth. | 2. tip the puree into a fine meshed sieve placed over a bowl and gently shake out as much juice as possible. | 3. You sould be left with about 450ml of juice. | 4. Put this into a pan and boil until it has reduced to 25ml. | 5. It needs to be deep red and exceedingly concentrated. | 6. Meanwhile, boil the sherry vinegar until reduced to 1 tablespoon and pre-heat the grill to high. | 7. Grill the medium peppers, turning them, until they are black all over. | 8. leave to cool, then peel off the skin. | 9. leave the stalk on but remove the seeds by making a small cut and scrape them out with a teaspoon. | 10. brush with a little olive oil and season with salt. | 11. Stir the reduced sherry vinegar, a pinch of salt and some black pepper into the reduced pepper juice and keep warm. | 12. Heat a heavy based fry pan until smoking hot. | 13. Brush the fish fillets on both sides with lots of olive oil and season with a little salt. | 14. Put them in the pan, skin side down, and cook for 1 1/2 minutes, then turn over and cook for a further 1 1/2 minutes. | 15. Place the fillets on 4 warmed plates, spoon the red pepper juice round the fish on the plate, then put your thumb over the top of a bottle of extra virgin olive oil. | 16. Finish with some flakes of sea salt and ground black pepper, and garnish with the parsley sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	4			300.0	66.075	14.025	3.3
olive oil				-	-	-	-
filet red mullet	4		unskinned	-	-	-	-
salt black pepper			ground	-	-	-	-
flat leaf parsley	1/2	cup		-	-	-	-
red pepper	750	g	seeded chopped	300.0	66.075	14.025	3.3
sherry wine vinegar	85			-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.