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All Fired Up!
by Margaret Howard

The Gazpacho Sauce makes this recipe. Although it is a bit of extra -work, it is well worth the effort. Any firm-fleshed fish can be substituted for grouper.
Makes 6 servings.


    Gazpacho Sauce
    • 1/4 cup finely chopped onion
    • 1 clove garlic, minced
    • 1 tbsp olive oil
    • 1½ cups chopped ripe tomatoes (about 3)
    • 1/4 cup finely chopped sweet yellow pepper
    • 2 cups tomato juice
    • 1/2 cup fish stock or vegetable bouillon
    • 2 tbsp balsamic vinegar
    • 1/2 tsp Worcestershire sauce
    • Salt and freshly ground pepper

    • 6 grouper, sea bass, red snapper or whitefish fillets (about 1½ lbs)
    • Fresh rosemary sprigs


1. For sauce: In large heavy saucepan, cook onion and garlic in oil over medium-low heat until softened; stir occasionally. Add tomatoes, yellow pepper, tomato juice, stock, vinegar and Worcestershire sauce. Bring to a boil, reduce heat and simmer, uncovered, for 30 to 40 minutes, or until sauce is thickened. Season to taste with salt and pepper. Remove from heat and cool slightly. Taste and stir in additional vinegar and Worcestershire sauce, if needed. (Sauce may be made 1 day ahead, covered and chilled.)

2. Preheat grill on medium-high. Place fish in basket or directly on oiled grill rack. Close lid and cook for about 5 minutes per side (10 minutes per inch of thickness) or until fish is opaque and flakes easily with a fork.

3. Spoon 1/4 cup Gazpacho Sauce around edge of each plate, place fish in center and top with rosemary sprigs.

Tip: Fish stock is available frozen at seafood stores or specialty foods shops.

Wine: Serve with a Riesling or Rose.


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