Grilled Fish with Sweet Roasted Red Pepper Puree and Sauteed Cabbage “Noodles”

Grilled Fish with Sweet Roasted Red Pepper Puree and Sauteed Cabbage

Use any kind of grilled fish and adjust this easy recipe any way you like. Enjoy with other kinds of vegetables, rice or noodles. It so easy, and so good!

This recipe 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 fish you want, and adjust the sauce 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.

Enjoy!

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Grilled Fish with Sweet Roasted Red Pepper Puree and Sauteed Cabbage

Use any kind of grilled fish and adjust this easy recipe any way you like. Enjoy with other kinds of vegetables, rice or noodles. It so easy, and so good!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2 - 4

Author Michele Phillips, BaconFatte.com

Ingredients

Roasted Sweet Red Pepper Puree

• 1 12 oz. jar roasted red peppers - drained*
• 2 Tbsp. sweet soy sauce*

Sautéed Cabbage “Noodles”

• ½ large head cabbage, 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

The Fish

• 1 pound thick skin-on fish fillet - sea bass or other fish of your choice
• Olive oil
• Sea salt and fresh cracked pepper
• 4 - 5 scallions, thinly sliced

Instructions

For the puree

1. Place peppers and sweet soy sauce in a food processor and pulse until smooth. You can also use an immersion blender, or just mash the peppers with a fork for a chunkier sauce.

2. Serve at room temperature or warm slightly if you wish. Makes about 1 cup of sauce.

For the cabbage

1. Add oil, sliced 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.

For the fish

1. Prepare grill (or grill pan) heat to medium-high.
2. Brush or rub the entire piece of the fish with oil and season with salt and pepper.

3. 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°F. Remove the fish skin and divide fish into portions.

4. 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.

Recipe Notes

*Save the liquid from the roasted red peppers and use in soups, salad dressings, or as a flavor marinade.
*Sweet soy sauce is thicker and sweeter than regular soy sauce. You can find it in most Asian food markets, or make your own using 1:1 soy sauce and brown sugar.
*The scallions make a wonderful garnish, but you can also use fresh herbs like chopped chives or parsley. Toasted sesame seeds are also good.

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