Butterfish With Red Pepper Basil Sauce Recipe

• 3 med Red bell peppers, roasted, peeled, seeded and coarsely minced
• 1 Tbsp. Fresh lemon juice
• 2 x Garlic cloves, crushed through a press
• 3 Tbsp. Extra-virgin extra virgin olive oil
• 1/4 tsp Salt
• 2 Tbsp. Finely minced fresh basil Four, (7-oz) butterfish fillets White wine and herb marinade, recipe follows

1. To make the sauce, puree the peppers, lemon juice, and garlic in a food processor.
2. With the machine running, add in the oil.
3. Season with the salt.
4. Pour into a bowl and let stand at room temperature till ready to serve, up to 2 hrs, or possibly chill for up to one day.
5. (Remove chilled sauce from refrigerator 1 hour before serving.)
6. Combine the fish and marinade in a zipped plastic bag.
7. Seal the bag and let stand at room temperature for 30 min, no longer.
8. Build a charcoal fire (use about 2 1/2 pounds of briquettes) on one side of an outdoor grill and let it burn till the coals are covered with white ash.
9. In a gas grill, preheat on High, then turn one burner off and adjust the other burner(s) to High.
10. Lightly oil the cooking grate.
11. Drain the fish well, but don't scrape off the clinging herbs.
12. Place the fish over the coals and cover.
13. Grill, turning occasionally, till browned on all sides, about 6 min.
14. In a gas grill, place the fish over the High burner and cover.
15. Grill, turning occasionally, till browned on all sides, about 6 min.
16. Transfer the fish to the cooler side of the grill (or possibly over the off burner).
17. Cook till the fish is opaque when flaked in the center, about 6 more min.
18. Cut each fillet crosswise into thick slices.
19. Transfer the slices to dinner plates.
20. Stir the basil into the sauce.
21. Serve the fish immediately, with the sauce passed on the side.
22. Yield: 4 servings

red bell peppers, lemon juice, garlic, extravirgin extra virgin olive oil, salt, fresh basil

Taken from cookeatshare.com/recipes/butterfish-with-red-pepper-basil-sauce-95740 (may not work)