The original recipe called for swordfish but we prefer salmon steaks. The red bell pepper sauce completes this dish. I usually served this during the late summer when many of my peppers were starting to turn red. A great way to use up all of those extra peppers.
Salmon with Red Bell Pepper Sauce
- 4 (1-inch) salmon steaks or swordfish
- olive oil
- 1 tbsp. each black, pink, white and green peppercorns, crushed (Williams Sonoma sells a 5 pepper blend which include Jamaican Allspice in addition to the other peppers)
- 4 large red bell peppers, seeded and pureed in food processor
- 1/2 medium onion, pureed in food processor
- 8 oz. dry white wine (Pinot Grigio)
- 8 oz. water
- 1 tbsp. white vinegar
- 2 tbsp. sugar
- 1 tsp. thyme
- 3 bay leaves
- 1/2 tsp. white ground pepper
Puree the cut up sweet red peppers and onions. To make the sauce, combine all ingredients except for the fish, olive oil and crushed peppercorns, in a saucepan; bring to a boil. Let mixture cook down to about half for about 30 minutes. If the sauce thickens too much, add a little water to reach desired consistency.
Reduce heat to medium and add 1/2 tsp. baking soda to reduce the acidity of the peppers. The sauce will fizzle and bubble up. Let cook for another 10 minutes. You may need to add a little kosher salt.
Remove sauce from stove and keep warm. This may be made a day ahead and then reheated.
Lightly brush your fish with olive oil and coat both sides with the mixture of crushed peppercorns. Cook steaks as you like them either on the grill outside or broil them in the oven. Rule of thumb is 10 minutes per inch thickness. Serve with red bell pepper sauce.
Some of the many varieties of peppers I use to grow, including lots of green peppers that turned red.