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Broiled Cod Rouille Recipe - Cooking Index

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Broiled Cod Rouille

Rouille, a rich roasted red pepper and garlic sauce, is traditionally spooned into French fish soup to add an earthy, robust flavor. Here we modify and simplify the original recipe to brush over fish before broiling.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlBell pepper - roasted (large)
2   Garlic cloves
2 tablespoons 30mlLow-fat or regular mayonnaise
1 tablespoon 15mlGrated mizithra, Parmesan or Romano
  Cheese, or crumbled feta cheese
1 teaspoon 5mlRed or white wine vinegar or lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
1 1/2 lbs 681g / 24ozCod fillet - cut serving pieces

Recipe Instructions

Seafood Alternatives: halibut, sea bass, tuna, swordfish, salmon

Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup)

Rinse the fish in cold water and pat dry with paper towels. Lay the fish on a lightly oiled broiler pan or a shallow rimmed baking pan. Brush generously with the rouille (red pepper sauce), about 1/4 cup.

Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element. Broil 6 minutes per inch of thickness (4 to 5 minutes for fish 3/4 inch thick). Turn off the heat and let fish stand in oven until opaque in center of thickest part, 3 minutes or up to 10 minutes more. Close the oven door after 4 to 5 minutes to hold heat in.

Serve fish with additional sauce if you wish.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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