Instructions: Seafood Alternatives: halibut, sea bass, tuna, swordfish, salmon Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (

Makes about 1/2 cup)

Rinse the fish in cold water and pat dry with paper towels. Lay the fish on a lightly oiled broiler pan or a shallow rimmed baking pan. Brush generously with the rouille (red pepper sauce), about 1/4 cup.

Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element. Broil 6 minutes per inch of thickness (4 to 5 minutes for fish 3/4 inch thick). Turn off the heat and let fish stand in oven until opaque in center of thickest part, 3 minutes or up to 10 minutes more. Close the oven door after 4 to 5 minutes to hold heat in.

Serve fish with additional sauce if you wish.

This recipe yields 4 servings.

Comments: Rouille, a rich roasted red pepper and garlic sauce, is traditionally spooned into French fish soup to add an earthy, robust flavor. Here we modify and simplify the original recipe to brush over fish before broiling.

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