Friday, November 16, 2007

Grilled Marlin with Roasted Sweet Pepper Sauce

First I marinated the fish steaks in a little white wine, garlic, rosemary, and olive oil, before grilling. For the sauce I roasted some sweet red peppers and then cooked them with some shallot and garlic in chicken stock. I added a tablespoon of sugar and red wine vinegar to pick up the flavors a bit. I pureed the pepper-stock mixture, which created this beautiful sauce-no further thickening required. Next I topped the steak with a touch of lobster butter to melt across the top before serving.

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