Blackened Red Fish & Creamy Red Pepper Sauce

Blackened Red Fish with Red Pepper Cream Sauce (serves 4)

For the Sauce 

4 red, orange or yellow peppers, roasted, skinned and puréed
2 tbsp butter
4 cloves garlic, diced
½ cup shallots, diced
½ cup dry white wine
¼ tsp cayenne pepper
½ cup heavy cream
salt and pepper to taste
parsley and lemon to garnish 

Halve and core the peppers removing all seeds and pulp. Place them cut side down on a baking sheet and broil them on high until the skins are blackened, about 20 minutes. Immediately remove the peppers from the baking sheet and place in a large paper bag. Close the bag and allow the peppers to steam for about 15 minutes.

Remove the peppers from the bag and carefully peel the skins from the flesh, discarding the skins and setting the peppers aside. Place all peppers in a blender and blend until liquefied.

In a sauté pan melt the butter and cook the shallots and garlic until soft, about 4 minutes. Add the wine and bring the mixture to a boil. Let all liquid cook away. Add the pureed peppers, cayenne and heavy cream. Cook until slightly thickened and then salt and pepper to taste.

For the Red Fish

1 lb red fish filets
1 package Blackening Spices or
1 tsp each paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, white pepper salt
4 tbsp butter

Melt the butter and dredge each filet in it. Cover each filet in the spice powder and let sit as you heat the stove. Heat a heavy skillet on high for 10 minutes or until very hot. Carefully place filets in the pan and pour half of remaining butter over them. Cook until blackened about 2 minutes and then turn the filets over. Repeat with the remaining butter until the filets are fully cooked.

Remove from the heat and top with the red pepper sauce, parsley and a squeeze of lemon juice.