Genesis 310 Mode D'emploi page 74

Sea Bass with Roasted Pepper Vinaigrette
10
SEA BASS WITH ROASTED
PEPPER VINAIGRETTE
Direct High
from www.weber.com
®
For the vinaigrette:
3 bell peppers, preferably red, yellow,
and orange
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons finely chopped
Italian parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
4 skinless sea bass fillets,
about 6 ounces each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Grill the bell peppers
To make the vinaigrette:
over heat until the skins are
direct high
evenly charred on all sides, 10 to 12 minutes,
turning every 3 to 4 minutes. Remove from
the grill and place in a paper bag; close
tightly. Let stand 10 to 15 minutes to steam
off the skins. Remove the peppers from the
bag and peel away the charred skins. Cut
off the tops and remove the seeds. Cut the
peppers into 1/4-inch strips and set aside. In
a medium bowl, whisk together the remaining
vinaigrette ingredients. Add the peppers and
set aside for as long as 1 day.
Lightly brush or spray the fish fillets with
olive oil. Season them with salt and pepper
to taste. Grill over heat until the
direct high
flesh is opaque in the center, 5 to 7 minutes,
turning once. Remove from the grill and serve
warm with the roasted pepper vinaigrette
spooned over the top.
Makes 4 servings.