2 Halibut steaks or filets (6 oz. each)
4 red bell peppers
¼ cup olive oil
¼ cup broth
½ tsp. black peppercorns (Tellicherry if you can find them)
¼ tsp. salt
Preheat the oven to 400ºF.
Toss the red bell peppers with some of the olive oil and lay out on a baking tray.
Bake for about 20 minutes, until the skins are blistered all around.
When you take the peppers out of the oven, place them in a bowl and cover them with plastic wrap so that they steam for about 10 minutes. Steaming them like this makes it easier to remove their skins.
When they are cool enough to handle, core the peppers and remove their seeds and veins. Rinse them of any white seeds and dry them off well.
In a blender, puree the peppers with some of the broth, and if needed, what remains of the olive oil.
Puree until smooth, and then add in the black peppercorns and salt, and continue to puree until they are well blended.
Alternatively, puree the red peppers and then season with some freshly ground black pepper for a milder flavor.
Turn the oven down to 375ºF.
Lightly coat the halibut filets with olive oil and season with salt.
Bake for 20 minutes, or until cooked through.
Serve with some of the red pepper/black pepper sauce.
Serves 2.
