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Salad of grilled peppers and grilled monkfish

Recipe for

4

person

persons

45
minutes
6 Bell peppers in different colors
2 tbsp capers
Chives
4 monkfish fillets
Olive oil
White wine vinegar
1 cup of couscous
1/2 stock cube
10g butter

Roadmap

  • Put the peppers of different colors in an oven on the highest setting. When they are blackened, but not gray (because then they are too far) take them out of the oven and put them in a sealed plastic bag or in a bowl over which you stretch plastic wrap. After 15 minutes you can peel them nicely.
  • Grill the fish: grease with some olive oil and grill in a red-hot grill pan until there are nice lines in it (1 to 2 minutes on each side, turning half a turn each time halfway through so that a diamond pattern is created). If necessary, cook further in the oven that you have reduced to 200 degrees.
  • Add some olive oil, white wine vinegar, salt and pepper, capers and some chopped chives to the grilled, skinned and cut into nice strips or torn peppers and mix everything gently.
  • To the cup of couscous, add double the amount of boiling water with half a bouillon cube and 10 grams of butter. Stir it well and then let it rest for a while.
  • Place the grilled peppers at the bottom in a ring with a layer of couscous on top, then top with another layer of grilled peppers. 
  • Serve with this the grilled monkfish, which you season only after grilling and over which you also sprinkle some chopped chives. 

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

6 Bell peppers in different colors

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 tbsp capers

Coöperatie Hoogstraten - Vector logo Hoogstraten

Chives

Coöperatie Hoogstraten - Vector logo Hoogstraten

4 monkfish fillets

Coöperatie Hoogstraten - Vector logo Hoogstraten

Olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

White wine vinegar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 cup of couscous

Coöperatie Hoogstraten - Vector logo Hoogstraten

1/2 stock cube

Coöperatie Hoogstraten - Vector logo Hoogstraten

10g butter

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

45

minus

  • Put the peppers of different colors in an oven on the highest setting. When they are blackened, but not gray (because then they are too far) take them out of the oven and put them in a sealed plastic bag or in a bowl over which you stretch plastic wrap. After 15 minutes you can peel them nicely.
  • Grill the fish: grease with some olive oil and grill in a red-hot grill pan until there are nice lines in it (1 to 2 minutes on each side, turning half a turn each time halfway through so that a diamond pattern is created). If necessary, cook further in the oven that you have reduced to 200 degrees.
  • Add some olive oil, white wine vinegar, salt and pepper, capers and some chopped chives to the grilled, skinned and cut into nice strips or torn peppers and mix everything gently.
  • To the cup of couscous, add double the amount of boiling water with half a bouillon cube and 10 grams of butter. Stir it well and then let it rest for a while.
  • Place the grilled peppers at the bottom in a ring with a layer of couscous on top, then top with another layer of grilled peppers. 
  • Serve with this the grilled monkfish, which you season only after grilling and over which you also sprinkle some chopped chives. 

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  • Put the peppers of different colors in an oven on the highest setting. When they are blackened, but not gray (because then they are too far) take them out of the oven and put them in a sealed plastic bag or in a bowl over which you stretch plastic wrap. After 15 minutes you can peel them nicely.
  • Grill the fish: grease with some olive oil and grill in a red-hot grill pan until there are nice lines in it (1 to 2 minutes on each side, turning half a turn each time halfway through so that a diamond pattern is created). If necessary, cook further in the oven that you have reduced to 200 degrees.
  • Add some olive oil, white wine vinegar, salt and pepper, capers and some chopped chives to the grilled, skinned and cut into nice strips or torn peppers and mix everything gently.
  • To the cup of couscous, add double the amount of boiling water with half a bouillon cube and 10 grams of butter. Stir it well and then let it rest for a while.
  • Place the grilled peppers at the bottom in a ring with a layer of couscous on top, then top with another layer of grilled peppers. 
  • Serve with this the grilled monkfish, which you season only after grilling and over which you also sprinkle some chopped chives. 

Recipe for

4

person

persons

45
minutes
6 Bell peppers in different colors
2 tbsp capers
Chives
4 monkfish fillets
Olive oil
White wine vinegar
1 cup of couscous
1/2 stock cube
10g butter

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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pepper

recipes

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pepper

recipes

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