Tim Mcnultys Blackened Hake Fillets With Roasted Red Pepper Sauce Food

TIM MCNULTY'S BLACKENED HAKE FILLETS WITH ROASTED RED PEPPER SAUCE

Steps:

• To make the sauce, puree the peppers in a food mill. Cook the bacon in a skillet on medium heat for 2 minutes. Add the shallots, lower the heat to medium low and cook until softened, about 5 minutes more.
• Add the wine to the skillet and bring to a boil over high heat, scraping the bottom and sides of the pan and simmering the mixture until the liquid is reduced by half. Stir in the pepper puree, remove from the heat and add 2 tablespoons of tarragon leaves and the barbecue sauce. Whisk in the butter and season the sauce with salt, cayenne and black pepper. Keep warm.
• To make the hake, place a large, heavy cast-iron skillet over high heat for 10 minutes. Combine the paprika, salt, onion powder, garlic powder, thyme, oregano, cayenne and black pepper on a plate. Dip the fillets in the clarified butter and then coat them with the spice mix. Working in batches, drop the fillets onto the hot skillet and sear for 4 to 6 minutes on each side. (Be prepared for smoke.) Serve immediately, topped with the warm red pepper sauce and tarragon leaves.

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH

Steps:

• For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
• For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
• For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
• For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE

Steps:

• While chicken breasts are grilling, prepare sauce.
• Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
• Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
• Meanwhile, measure into blender the cream cheese, sour cream and wine.
• Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
• Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
• Serve over chicken; garnish with parsley.

RASPBERRY AND ROASTED RED PEPPER CHICKEN FILLETS

Steps:

• Preheat a large sauté pan on medium-high heat for 2-3 minutes. Combine flour and seasoned salt in a large ziploc bag; add chicken and shake to coat. Alternatively, place flour mixture into a pie plate or pan and dredge the chicken in it.
• Remove pan from heat and coat with cooking spray. Place chicken in the pan; cover and cook 2-3 minutes on each side or until chicken is browned.
• Cut peppers lengthwise into 1/4-inch strips; combine with sliced green onions and add to chicken. Cook 2-3 more minutes or until onions and peppers are softened.
• Whisk raspberry preserves, water, cornstarch, sherry and dried mint in a small bowl until blended. Reduce heat to low and stir in raspberry mixture; simmer 10 minutes, turning chicken occasionally to coat with sauce, until chicken reaches an internal temperature of 165°F.
• Serve chicken right away.

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

FISH FILLETS IN RED PEPPER SAUCE

Steps:

• I a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes.
• Add the red peppers, coriander, and pepper flakes; saute 1 minute.
• Cover and cook over low heat until the peppers are very tender, about 8 minutes.
• Transfer the mixture to a food processor or blender (Or use hand blender for less clean up);Blend until smooth, scraping down sides twice.
• Stir in 1/4 teaspoon of the salt.
• Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet.
• Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes.
• Serve the fish topped with pepper puree and with lime wedges.