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© Meredith Corporation. All rights reserved. Used with permission.
Rinse fish; pat dry with paper towels. Measure thickness of fish; set aside.
Heat 1 tablespoon oil in a small skillet over medium heat. Add bell pepper; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in chopped tomatoes, 1 tablespoon vinegar, salt and cayenne. Cook about 5 minutes or until tomatoes are softened, stirring occasionally. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return sauce to pan; cover and keep warm.
In a small bowl, stir together the remaining 1 tablespoon each oil and vinegar and the basil (or oregano); brush over both sides of the fish. Place fish in a greased grill basket, tucking under any thin edges.
For a charcoal grill, grill fish in basket on the rack of an uncovered grill directly over medium coals until fish begins to flake when tested with a fork, turning basket once halfway through grilling. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in basket on grill rack over heat. Cover and grill as directed.)
Serve fish with sauce. If desired, garnish with cherry tomatoes and fresh basil (or oregano) sprigs.