Seared Chilean Sea Bass with Piperade


1-1/2 Pounds Chilean sea bass fillet, cut into 4 portions

3 Tablespoons Olive oil

2 Red bell peppers, or 1 red and 1 yellow, seeded and thinly sliced

1 Medium onion, halved and thinly sliced crosswise

1 Tablespoon minced garlic

3/4 Cup Peeled, seeded, and chopped tomatoes, with juice

Salt and freshly ground pepper to taste


Heat 2 tablespoons of the oil in a skillet or wok over medium-low heat.

Add the peppers and onion and cook, stirring, until the peppers begin to wilt but do not brown. Add the garlic, cook until fragrant, and add the tomatoes and a pinch of salt and pepper. Simmer until everything is tender and the flavors are well blended, about 15 minutes.

Keep warm.

Meanwhile, remove the fish from the refrigerator, season lightly on both sides with salt and pepper, and let stand a few minutes at room temperature.

Set another skillet (cast iron or heavy aluminum, just large enough to hold the fish) over medium-high heat until a drop of water evaporates instantly on contact; turn on the broiler.


Add the remaining oil to the skillet, swirl the pan to coat the bottom, and add the fish.

Cook until the bottom is beginning to brown, about 2 minutes, then run the skillet under the broiler without turning the fish.

Broil 3 to 4 minutes, turn the browned side up, and continue broiling until a skewer easily slides in and out of the thickest part of the fish, another 2 to 3 minutes depending on thickness.

Serve with the browned side up, with the pepper mixture spooned over and around the fish.

Serves 4

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