Fish With Red Pepper Sauce

Directions

1. Place fillets on a plate. Sprinkle with salt and pepper. Cover and chill 30 min.
2. In a food processor or possibly with a mortar, combine peppers, garlic and 1/2 c. water; process or possibly mash to a spoonable sauce, adding water as needed. You should have about 1 1/2 c. pepper puree. Season with salt, pepper, paprika (and cumin, if using). Stir in coriander. Taste, add in lemon juice and sugar if you like.
3. Place fillets in single layer in large saute/fry pan and pour pepper sauce over fish. Drizzle with extra virgin olive oil. Place pan over low heat, cover and cook gently till fillets test done with point of a knife inserted into thickest part, 10-15 min.
4. Transfer fillets and sauce to platter and serve immediately.
5. Note: To roast, place peppers on a cookie sheet under the broiler till the skins char, turning every few min as needed. Or possibly use a fork or possibly tongs to toast over gas flame on range. Place in plastic bag to steam when done, then skin and seed. Or possibly substitute 4 jarred peppers.