Three Pepper Sauce Recipe - Cold Sauce Recipes

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

You Are Here >>

Next Recipe >

RECIPES > Sauces, Salsas, etc. > Hot & Warm Sauces pg 2 > Three Pepper Sauce (for Swordfish) >

SWORDFISH WITH 3 PEPPER SAUCE

Serving Size: 8

1 Red Bell Pepper -- chopped
1 Green Bell Pepper -- chopped
1 Yellow Bell Pepper -- chopped
2 Tablespoons Shallots -- chopped

1 Cup White wine
1/2 Cup Clam Juice or Fish Stock
Tobasco Sauce -- to taste
Oregano -- to taste
White Pepper -- to taste
Salt -- to taste

1/2 Red Bell Pepper -- julienne
1/2 Green Bell Pepper -- julienne
1/2 Yellow Bell Pepper -- julienne
Brandy -- to taste
Pepper -- to taste

8 Swordfish Steaks -- 10 oz each

[1) Saute Peppers & Shallots.....PUREE, use a little wine if needed.

[2) Reduce WINE FISH STOCK & SEASONINGS until starting to thicken..
ADD TO STEP ONE

[3) Saute very slightly the julienne Peppers with Brandy and Pepper for garnish.

[4) Grill Swordfish steak; place sauce on plate, then fish on sauce, then top with julienne Peppers.

Per Serving: 253 Calories; 7g Fat (27.6% calories from fat); 34g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 217mg Sodium.

. Home . . Recipes . . About & Contact Info . . Links .

..Hot & Warm Sauces pg 2.. ..Madeira Sauce.. ..Mandarin Peach Sauce.. ..Maple Cherry Sauce.. ..Marchand De Vin Sauce.. ..Marinara Sauce.. ..Marinara, Rustic Marinara Sauce.. ..Marinara, Spicy Marinara.. ..Marsala Sauce.. ..Mornay Sauce.. ..Mornay Sauce 2.. ..Mustard Sauce, Old Fashioned.. ..Mustard Sauce (1893).. ..Orange Curry Sauce.. ..Peanut Sauce.. ..Pork Gravy.. ..Pork Pan Sauce.. ..Pork Stock.. ..Port & Peppercorn Cream Sauce.. ..Quick Pan Sauces for Chicken.. ..Raisin Apple Sauce For Ham.. ..Red Pepper Mango Onion Sauce.. ..Roasted Red Pepper Sauce.. ..Saffron Sauce.. ..Sauce Robert (1893).. ..Savory Cherry Sauce.. ..Spanish Sauce.. ..Spiced Gooseberry Sauce.. ..Three Pepper Sauce (for Swordfish).. ..3 Way Fresh Mushroom Pasta Sauce.. ..Tomato Fennel Red Sauce.. ..Tomato Ginger Sauce.. ..Tomato Sauce.. ..Tomato Sauce, All Purpose.. ..Tomato Sauce, Classic.. ..Tomato Sauce, Italian.. ..Vegetable Tomato Sauce.. ..Velouté Sauce (1896).. ..Wood Louse Sauce..

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact: james@foodreference.com

Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

Get a Free Trial issue
SAVEUR

The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.