Recipe - Roasted Pepper Topping

2 tablespoon Fresh lemon juice
1 teaspoon Extra virgin olive oil
One half teaspoon Anchovy paste
One fourth teaspoon Pepper
1/8 teaspoon Salt
1 lg Garlic clove crushed
1 lg Red bell pepper about 1/2
Pound
1 lg Green bell pepper about
One half Pound
1 lg Yellow bell pepper about
One half Pound

Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover
and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise;
discard seeds and membranes. Place peppers, skin side up, on a foillined
baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12
minutes or until blackened and charred. Place bell peppers in a ziptop
heavyduty plastic bag, and seal bag; let stand 15 minutes. Peel and
discard skins. Cut roasted bell peppers lengthwise into thin strips. Add
pepper strips to lemon juice mixture; toss to coat. Cover and marinate at
room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red
snapper, or grouper. Yield 2 cups.

Recipe By : Cooking Light, October 1994, p. 148

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip