GRILLED SNAPPER WITH ROASTED PEPPER

Preparation Method :

• Preheat the grill to a high heat and line the grill rack with tinfoil.
• Place the pepper membrane on the foil-lined grill rack and cook for about 10 minutes or until the skins have become charred and blackened. Turn frequently.
• Remove from the grill rack, place in a polythene bag and allow it to cool. When the peppers are cool, strip off the skin, slice thinly and reserve.
• Cover the grill rack with another piece of tin foil, place the snapper fillets skin-side up on the grill rack.
• Adjust seasoning to taste with salt and pepper and brush with a little of the olive oil. Cook for about 10 minutes, turning once and baste with a little olive oil.
• Pour the cream and wine into a small saucepan, bring to the boil and simmer for about 3-5 minutes or until the sauce has thickened slightly. Add the dill and stir in the sliced peppers.
• Arrange the cooked snapper fillets on warm serving plates and pour over the cream and pepper sauce.
• Garnish with sprigs of dill and serve immediately with freshly cooked tagliatelle.