Instructions: Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12 minutes or until blackened and charred. Place bell peppers in a zip-top heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and discard skins. Cut roasted bell peppers lengthwise into thin strips. Add pepper strips to lemon juice mixture; toss to coat. Cover and marinate at room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red snapper, or grouper.

Yield 2 cups.

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