Monday, January 16, 2006
Grilled Fish with Roasted Pepper Salad
For me, this is perfect healthy meal.. Taste wise? The best!
This is my first entry for "Weekend Herb Blogging" hosted by
Place the pepper on top of the stove burner and keep the flames on until the skin of the pepper turns completely black.
When I say black means the skin is totally burned, charred and blistered.
Turn the pepper occasionally using a tongs as necessary to burn other parts of the pepper. When it turns completely black, it means its done. All you need to do is peel off the burned skin. Literally, remove all the blackened skin. This is quite a chore, but I guarantee the taste is exceptional.
While they are still hot, cover or place in a paper bag for 15 minutes and allow the steam to loosen the charred skins. Peel off the skin over a bowl to catch the juices, and use it for the salad. The skin will just fall off easily. Cut the pepper into half and remove the seeds. Slice the peppers into thin strips.
To make the vinaigrette, simply mix all ingredients and stir until thick.
Mix the vinaigrette and pepper; chill for 20-30 minutes. This can be made ahead of time and store in the fridge and serve when needed.
Here, I served with grilled fish and bread.
Facts about bell peppers
Bell Peppers are rich in vitamins A and C which are known to be anti oxidants. Antioxidants are a group of nutrients that neutralize free radicals in the body fluids reducing the risk of diseases.
Free radicals are naturally produced when the body uses oxygen. Unless they are neutralized, they cause cell damage, which may lead to health problems such as arthritis, heart disease and cancer. A single raw red pepper, sweet or hot, can meet the daily requirements for two important antioxidants, vitamin A and C.