Chadian Garlic-Crusted Roughy with Goya Sauce

Servings: 6

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1/2 cup extra-virgin olive oil

2 tsp lemon juice

1 garlic clove

Salt to taste

Orange Roughy:

2 lb orange roughy filets

1/4 tsp lemon pepper

1/4 tsp onion powder

1/3 cup chopped garlic (10 large cloves)

1/4 cup olive oil

1/4 cup chopped parsley

1 1/2 cup Goya Sauce (listed above)

Parsley sprigs for garnish

Cooking Instructions:

For the Goya Sauce: Roast the bell peppers over a gas flame, turning, until the skin chars, 5 to 10 minutes. (You also can place the peppers 6 inches beneath the broiler.) Place the peppers in a bowl, cover with plastic wrap and let stand 5 minutes. Peel, seed and chop. Combine the peppers, oil, lemon juice, garlic and salt to taste in a blender until emulsified. (Makes 2 1/4 cups; save the remainder for another use).

For the Orange Roughy: Place the fish in a glass dish and sprinkle with the lemon pepper and onion powder. Cover and refrigerate, about 2 hours.

Cook the garlic in the oil in a skillet over low heat just until softened and very fragrant, 2 to 3 minutes. Drain the garlic, reserving the oil. Pat the garlic onto one side of the fish filets, then pat the parsley over the garlic. Heat 1 tablespoon of the reserved oil in a skillet over medium-high heat. Add half of the fish, garlic-side down. Cook until browned, about 1 to 1 1/2 minutes. Gently turn the fish, reduce the heat to medium and cook until opaque in the center, about 3 more minutes. Repeat with the remaining fish. To serve, place a filet on each of 6 plates, garnish with parsley sprigs and serve with one-fourth cup sauce.

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