Roasted Red Pepper Sauce(For Fish)

Directions

1. 1
   Cut peppers in half lengthwise, discard seeds and membranes. Place, skin side up, on foil lined cookie sheet.
2. 2
   Broil 3 inches from heat, 7 to 10 minutes or until skins are blackened.
3. 3
   Place peppers in Ziploc plastic bag for 15 minutes.
4. 4
   Remove from bag, peel off blackened skin.
5. 5
   Combine roasted red peppers, garlic and olive oil in bowl of food processor.
6. 6
   Process until almost smooth. Spoon over grilled fish (or poached).
7. 7
   Keeps 1 week in refrigerator.