Ingredients
4 Alaska pollock fillets, 6 oz each
Salt and pepper to taste
3 tbsp butter
12 oz jar roasted red peppers, including liquid
1 tsp balsamic vinegar
Directions
Preheat oven to 375F
Sprinkle the pollock fillets with salt and pepper. Melt ½ tablespoon of butter in a oven-proof skillet. Briefly saute pollock on both sides. Put skillet in oven for 8 to 10 minutes.
Puree peppers and balsamic vinegar in a blender. Heat pepper puree in a small heavy pan unti very hot. Remove from heat. Add remaining butter. Stir until smooth. Place a pool of purre on place and top with pollock. Serves 4