The boyfriend is coming this weekend and, coincidentally, red peppers were on sale.
He adores roasted red peppers, and I just bought beautiful filets of bluefish that I plan to charcoal grill on the patio for our Saturday dinner. Why not make a roasted pepper compote to side them with?
I just finished making it and the aroma still lingers in whisps here and there when I walk through the house, reminding me of so many summers in the south of France. I grew masses of them in my garden there and had sweet red peppers to put into everything—to stuff, to make salads and soups with, and sometimes I would go crazy and make a red pepper ice cream that was surprising as well as pretty to look at.
This afternoon I roasted the red peppers over an open flame on my stove until they were quite charred.
I put them in a bowl and covered them with plastic wrap for about 20 minutes so that they would be easy to peel. Then I scraped off most of the skin, but left bits of charred pieces because I love the flavor it gives. Sliced them into long pieces………
Then I sliced garlic and shallots very thinly and added them to the peppers on a big baking sheet. I tossed everything with extra virgin olive oil, a couple of tablespoons of white vinegar, a tablespoon of sugar, a pinch of salt and fresh thyme, then put it in a 400 degree oven for 25 minutes until the red peppers were soft and the garlic and shallots slightly caramelized.
When they came out of the oven and had cooled, I put them in a flat dish with more extra virgin olive oil. They will marinate overnight and be ready to side my charcoal grilled bluefish. Red peppers for a blue fish.