Tranci Di Pesce Alla Veronese

Categories: Femina, Femina2, Seafood
Yield: 4 servings

1 Surmai fish; (2 kg)

------------------------------FOR THE MARINADE------------------------------
2 Lemons; juice of
1/2 c Wine vinegar; (100 ml)
1/2 c Olive oil; (100 ml)
Salt to taste
1/2 ts Peppercorns; crushed (2 g)
1/2 ts Mustard powder; (2 g)
1/4 ts Mixed herbs; (1 g)

-------------------------FOR THE BELL PEPPER SAUCE-------------------------
60 g Butter
1 Onion; (50 g)
8 Flakes; (16 g) garlic
500 g Shrimps; cleaned
100 g Bell peppers; (red and
-yellow)
60 ml White cream
300 ml Double cream
Salt to taste
1/2 ts Pepper powder

To prepare the bell pepper sauce: Heat butter and saute finely chopped
onion and garlic. Add the cleaned shrimps and diced bell peppers. Sprinkle
wine and season. Add cream to the mixture and cook till it resembles sauce
consistency. CLEAN and slice the fish. Whisk all the ingredients of the
marinade thoroughly. Marinate the fish for one hour. Grill the fish on a
hot plate or roast on a tawa, basting frequently with the marinade. Bone
the fish, pour the shrimp sauce over it. Serve hot.

NOTES : Fish Steaks Grilled And Chopped With Shrimps And Bell Pepper Sauce

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