One of the things that used to impress me about the cooking I grew up with was the fact that most of the things my mother and grandmother made weren’t overly involved.
In fact, they rarely used recipes. Their most knock-your-socks-off dishes were made with “a little of this, and a little of that”. They never wrote it down, and they never gave it a second thought. It was just good. I love that kind of cooking.
This was inspired by nothing more than a big, beautiful piece of fresh sea bass, and a craving for warm cabbage salad. It’s super simple.
You can use any kind of grilled fish you want, and adjust the recipe any way you like.
The sauce is mildly sweet and delicate, and it compliments grilled fish (and chicken) beautifully. It can be covered and refrigerated for up to a week. Enjoy with with grilled or roasted vegetables or meats. Add a little extra sweet soy sauce and mix in with rice or noodle dishes.
Sautéed zucchini noodles are equally delicious if cabbage isn’t your thing. You could also just grill zucchini or other vegetables, or whip up a fresh salad and serve on the side. If carbs are calling you, steamed rice, rice noodles and pastas are all really delicious with the fish and the roasted sweet red pepper sauce.
- 1, 12-ounce jar roasted red peppers, drained*
- 2 tablespoons sweet soy sauce*
- ½ large head cabbage (about 2 pounds), quartered and very thinly sliced
- ½ medium yellow onion, halved and very thinly sliced (about 1½ cup)
- 1 tablespoon light olive oil
- 1 tablespoon water, if needed
- Sea salt and fresh cracked pepper to taste
- 2 pound thick, skin-on fish fillet - sea bass or other fish of your choice, the freshest possible
- Olive oil
- Sea salt and fresh cracked pepper
- 4 – 5 scallions, thinly sliced
- Place both ingredients in a food processor and pulse until smooth. You can also just mash the peppers with a fork if you prefer a chunkier sauce.
- Serve at room temperature or warm slightly if you wish. Makes about 1 cup of sauce.
- Add oil, cabbage, onions, salt and pepper to a warm pan. Sautée over low to medium heat until cabbage and onions become tender – but not mushy. Add water, if needed, during the sautée process. Serve warm.
- Prepare grill (or grill pan) heat to medium-high.
- Brush or rub the entire piece of the fish with oil and season with salt and pepper.
- Place the fish - skin-side up - on the grill for about five minutes or until fish begins to turn opaque. Then carefully turn the fish, and finish cooking on the skin side until fish reaches an internal temperature of 145 degrees. Remove the fish skin before serving.
- To serve, place a bed of warm cabbage on a plate. Put the fish on top of the cabbage, and then spoon sauce over the top. Garnish* with thinly sliced scallions and serve immediately.
*Sweet soy sauce is thicker and sweeter than regular soy sauce. You can find it in most Asian food markets, or you can make your own!
*The scallions make a wonderful garnish, but you can also use fresh herbs like chopped chives or parsley. Toasted sesame seeds are also good.
I’d love to hear how you enjoyed this recipe! Let me know by commenting here on the blog or sharing it on Facebook, Pinterest, Instagram, Twitter,and/or Google+… Make sure to hashtag #baconfatte or tag @baconfatte!