Rockfish with a Trio of Sauces

Recently, I was inspired to create a dish for Clare that brought together three different sauces, each with its own flavor.  I should say at the outset, that, as an amateur cook, I still have a lot to learn, particularly about presentation.  However, the only way to learn is to try and keep trying.

In this case, each of the three sauces is built around a pepper -- a red pepper, a yellow pepper, and a green pepper.  Beginning with the pepper, I added a couple of ingredients to give each sauce a unique flavor.  The red sauce is the hot one, with garlic and hatch chilies added to the red pepper.  The yellow sauce is flavored with curry powder, providing a different kind of spice.  Finally, the green sauce is a pepper basil sauce, with flecks of basil permeating through the entire sauce. Thus, a trio of sauces that are kind of like a traffic light -- red, yellow and green.

The sauces are served cold, and the idea is to take a forkful of the rockfish with a little of the sauce with each bite.  The idea is to alternate between the sauces so that each taste of rockfish is different.  This dish is a work in progress and, if I can make some refinements, I will post an updated recipe.

ROCKFISH WITH A TRIO OF SAUCES

A Chef Bolek Original
Serves 2-3

Ingredients:

1 pound of rockfish

1 red bell pepper

1/2 tablespoon of ground red hatch chiles

1 clove of garlic

1 yellow bell pepper

1/2 tablespoon of curry powder

1 green bell pepper

8 large basil leaves

16 tablespoons of olive oil

Salt, to taste

Ground pepper, to taste

Directions:

1.  Make the red sauce.  Puree the red pepper, garlic and ground red hatch chile powder.  Strain the mixture to remove the excess water.  Return it to the food processor and then add about four tablespoons of olive oil slowly while working the processor.

2.  Make the yellow sauce.  Puree the yellow pepper and the curry powder.  Strain the mixture to remove the excess water.  Return it to the food processor and then add about four tablespoons of olive oil slowly while working the processor.

3.  Make the green sauce.  Puree the green pepper, ground black pepper, and basil .  Strain the mixture to remove the excess water.  Return it to the food processor and then add about four tablespoons of olive oil slowly while working the processor.

4.  Cook the fish.  Heat four tablespoons of oil in a saute pan on medium heat.  Add the rockfish with the flesh side down and saute the fish for about six minutes.  Flip the fish and continue to saute for about six minutes more.  Flip the fish once again and check to see if it is finished.  If the fish is not cooked through, continue to cook it for a few more minutes.

ENJOY!