Sauteed Red Peppers
Submitted by 3118
Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minMore relish than sauté, this grilled red pepper and tomato topping brings smoky char and bright acidity to grilled fish. The peppers hit the grill first until blistered and limp, then the tomato goes on just long enough to soften without falling apart.
Once cooled and chopped, they get tossed with fresh basil, lemon juice, and black pepper. No oil, no cooking beyond the grill. The result is a chunky, vibrant relish that sits at room temperature while your fish finishes, giving the flavors time to meld.
This pairs especially well with tuna steaks, where the smoky peppers and acid from the lemon complement the meaty richness of the fish.
Kitchen Tips
- Grill the pepper skin-side down first. The skin blisters faster and protects the flesh from overcooking.
- Don’t grill the tomato too long. You want it soft but still holding its shape so it chops cleanly.
- Let the relish sit at room temperature for at least 10 minutes before serving. Cold dulls the flavors.
Variations
- Add a minced clove of garlic and a drizzle of olive oil for a richer version.
- Toss in chopped kalamata olives and capers for a Mediterranean spin.
- Use yellow bell peppers alongside the red for a sweeter, more colorful relish.
Ingredients
Directions
Grill bell pepper until skin begins to blister and pepper begins to turn limp.
Add tomato to grill a minute or two after starting the pepper.
Grill the tomato until it just begins to turn limp.
Remove from grill and let cool.
Coarsely chop pepper and tomatoes, combine with remaining ingredients.
Let sit uncovered at room temperature while fish is cooking.
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