Four 8 oz. filets fresh rockfish (red snapper)
3 large red bell peppers
1 tsp red wine vinegar
Salt and pepper
1 cup cucumber peeled, seeded & diced
2 tbsp Kalamata olives - sliced
1/4 cup feta cheese - crumbled (we like French goat feta)
1 tbsp sun-dried tomatoes chopped
2 tsp fresh chopped herbs (basil/oregano)
Drizzle of extra virgin olive oil
2010 Sauvignon Blanc
Marlborough, New Zealand
This full-bodied wine offers an intense concentration of
citrus, tropical fruits and fragrant fresh summer herbs, underpinned by an appealing degree of minerality.
Red Pepper Coulis
Roast peppers on a grill over high heat until the skin blisters evenly all over. Place in bowl and cover with plastic wrap until cool enough to handle. Carefully remove skin and seeds. Place peeled peppers in blender with any juice that has accumulated in bowl. Add vinegar and salt and pepper to taste. Purée to make a smooth sauce.
In a small bowl combine diced cucumbers, olives, sun-dried tomatoes and crumbled feta. Add chopped herbs, extra virgin olive oil and fresh cracked black pepper to taste. Stir until just combined.
Preheat grill to medium high heat. Season fresh fish with salt and pepper. Place on well-seasoned grill and cook at medium high heat. Cook fillets approximately 5 minutes on each side; depending on thickness of fish, cooking time will vary (do not overcook). Remove fish from grill and serve with red pepper coulis and cucumber-feta relish.
Fresh Alaskan Seafood and Prime Steaks
701 West 36th Ave.