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Add color and great taste with this pepper sauce, which can, of course, double as a dipping sauce. The leeks are really delicious. I made a double batch of them when I was testing the recipe, and in the following days, I sprinkled them on everything, from meat to vegetables to fish. In this recipe I use sea bass, because it’s my favorite white fish and because I like the shape it can be cut into. However, it works really well with any firm white fish.
6 pieces sea bass, cut into large cubes (from the thickest part)
1/4 cup Manischewitz Potato Starch
1/4 teaspoon salt
oil, for searing
4 red peppers
2 shallots, chopped
1 tablespoon oil
salt, to taste
pepper, to taste
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
3 tablespoons brown sugar
3 tablespoons Bartenura Balsamic Vinegar
2 tablespoons Gefen Mayonnaise
3 leeks, cut into thin slices
1/4 cup Manischewitz Potato Starch
oil, for frying
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut red peppers in quarters. Remove seeds and place skin-side up on a lined baking sheet. Roast for 20 minutes or until edges begin to blacken. Remove from oven and place in a large bowl. Cover with plastic wrap. (The steam helps separate the skins from the flesh.)
When cool, remove the pepper skins and place in a food processor, along with shallots and all the remaining sauce ingredients. Process until smooth.
Mix the potato starch with salt, and dredge each piece of fish in the mixture.
Pour a thin layer of oil into a frying pan and heat over medium heat. When the oil is hot, sear the fish on all sides (for about one minute each side, or more for a large piece of fish) until middle is just cooked through. It’s best not to overcook the fish, as it will get dry.
Heat a pot of oil. Toss the cut leek with the potato starch and test the oil to see if it’s hot enough by throwing in a few pieces. They should fry to a crisp within 30 seconds or less, but not blacken or burn right away. Fry the leek and remove to a paper-towel lined plate.
Plate the fish with the red pepper sauce. Garnish with fried leek.
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I used the recipe for red pepper sauce as a dip for challah and it came out delicious!