Pipers Restaurant at the Coast International Inn, Anchorage
Chef Ray Sais
Red Pepper Cream Sauce
3 Red Peppers
3 tbsp Butter
2 tbsp Chopped Garlic
1 cup Heavy Cream
4 tbsp Cornstarch
2 oz Water
Roast 3 red peppers in oven or on the stove. Cook peppers and put into covered container to steam, peel skin and de-seed peppers.
Put peppers in processor and puree.
In sauté pan combine butter and garlic. Cook until the garlic is soft. Add ingredients to processor with peppers and add 1 cup of cream. Blend until creamy. Pour into a saucepan and simmer for 10 minutes. Mix 2 oz of water and 4 tbsp cornstarch together in a separate bowl. Stir the cornstarch mixture into the cream sauce while cooking to thicken.
(2) 8 oz Halibut Filets
Blackened Seasoning Mix
Dredge filets on both sides in blackened seasoning mix. Coat lightly. Sauté filets for approximately 3 to 4 minutes on one side then turn filet and cook until flakey.
(2) 7 oz portions Fettuccine Noodles
Lemon Pepper Seasoning
Cook until al dente in boiling water with either butter or olive oil. Lightly season with butter and Lemon Pepper seasoning to taste.
Top noodles with halibut filet and drizzle noodles with the Creamy Red Pepper Sauce. Sprinkle with green onions, fresh parsley or cilantro if desired.