finally figured it out

When I went to Mexico a few years ago I tasted this pepper sauce on chicken that’s been in my mind ever since. It’s a very mild and sweet sauce because of the caramelized onions and peppers, and you make it as spicy as you like by adding chilies. I tried making it a few times, but I could never get it just right. Today was the day I cracked the code and finally got it to where I remember it. This is now my favorite sauce I’ve ever made. It’s perfect over white fish, chicken, vegetables, and even as a salad dressing. This recipe uses halibut, but I think red snapper or grouper will be very good also. You can make this sauce a day or two ahead of time if you like.

Bell Pepper Sauce Recipe:

• 3 Bell Peppers
• 1 Onion
• 2 Red Chili Pepper
• 2 Tomatoes
• Juice of 1 Lemon
• Juice of 1 Lime
• 1/4 cup Olive Oil
• 4 tablespoons Cheri Vinegar
• 1 tablespoon Raw Cane Sugar
• Salt and Pepper

1. Chop peppers and onions
2. Add to stainless or cast iron pan on high until they start to color.
3. Add vinegar
4. Turn to medium low and let them caramelize (about 20 min)
5. Add tomato at the end and let cook for 5 more min
6. Blend caramelized peppers, onions, lime juice, lemon juice, sugar, and olive oil until smooth. Add salt and pepper to taste.

Fish with Asparagus and Celery Root

• 1 halibut fillet per person
• 1 handful of asparagus per person
• 1/4 celery root per person
• Baby greens

1. Add ONLY salt and pepper to fish
2. Pan fry fish on medium-low heat until you have color on both sides.
3. Grab the top and bottom of the asparagus bunch and bend until they break in half. The top half will be perfectly chewable and delicious. The bottom half will be stringy and dumb. Just eat the tops.
4. Thinly slice celery root into little matchsticks
5. Pan fry asparagus and celery root
6. Plate with veggies on bottom, then fish with the sauce, and top it off with some good baby greens. Peppery greens like arugula, cress, mustard leaves, etc. work very well.