1 red pepper
1 yellow pepper
1 orange pepper
1 poblano pepper
1 shallot
3T roasted garlic
1 cup chicken stock
¼ cup Gourme' Mist extra virgin olive oil, plus extra for the fish
1T plus extra for seasoning "Real Salt" Kosher Salt
1tsp Morton and Basset coarse ground black pepper
Directions for the Coulis:
Dice peppers and remove the seeds
Dice shallot
Spray peppers with olive oil and add to heated pan
Saute until soft (about 10 min)
Next add shallot and roasted garlic, cook for 5 more min
Add chicken stock and increase heat to high, cook 15 min, season with salt & pepper
**Place heated mixture in food processor or blender. Remember to allow heat to escape
from the top, so the mixture doesn't explode in your kitchen.
After sauce is pureed, set aside.
Directions for Fish:
Spray both sides of the fish and season with salt and pepper
Place on med-high grill
Cook 5 min per side to desired doneness, flip only once
Remove from grill, place on plate and top with coulis
