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Heat 1 tablespoon oil in a small saucepan over medium heat. Add bell pepper; cook until tender, stirring occasionally. Stir in tomatoes, 1 teaspoon vinegar, 1/4 teaspoon salt, garlic powder and cayenne. Cook for 5 minutes more, stirring occasionally. Transfer mixture to a food processor or blender; cover and process or blend until nearly smooth. Return to saucepan; cover and keep warm.
Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl, combine the remaining 2 tablespoons vinegar, 1 tablespoon oil and the rosemary. Brush both sides of fish with vinegar mixture. Sprinkle fish with 1/4 teaspoon salt and the black pepper.
Place fish in a greased grill basket, tucking under any thin edges. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once if fillets are 1 inch thick.
Serve the warm sauce over fish.