It’s not really a sauce but a little vegetable stew placed on top of the fish; I serve it with tuna, swordfish, sturgeon, or rockfish. Use the cayenne judiciously so as not to overpower the sweetness of the peppers, onions, allspice, and basil. If red peppers are not available, use green. Serve with roasted potatoes or cracked wheat pilaf and grilled eggplant.
Char the peppers in a broiler or over direct flame, turning often with tongs, until they are blackened on all sides. Transfer to a plastic container with a lid, or a paper or plastic bag. Cover the container or close the bag and let steam for 15 to 20 minutes. Then peel off the skins with your fingers, scraping off any stubborn pieces of peel with a knife blade. Cut the peppers in half, remove the stems, seeds, and ribs, and cut the peppers into
Raise the oven temperature to 450 degrees. Place the fish in a lightly oiled baking dish and sprinkle with salt and pepper and a little allspice and cayenne, if you like. Heat the oil in a medium sauté pan or skillet over low heat. Add the garlic, allspice, and cayenne and cook 1 to 2 minutes. Stir in the peppers and onions and half the basil. Pour over the fish and
Roast 1 pound tomatoes at 450 degrees for 20 minutes. (Or, char on a griddle, over a flame, or under the broiler until the skins darken.) Remove the skin (or leave it on if not too blackened) and seeds and coarsely chop. Stir into the sauce along with the peppers, onions, and basil.
© 1992 Joyce Goldstein. All rights reserved.