Applesauce Muffins
1c Applesauce
(or 2 baked apples, peeled, cored, mashed) see * Note
1/3c Cottage cheese
1 Egg
2 tbsp EVO oil
1/4c Honey
1c Whole Wheat flour
1c Better for Bread flour
2 tbsp Toasted wheat germ
1 tsp Baking powder
2 tsp Baking soda
1/2tsp Ground cinnamon
3/4c Raisins or currants
Apples can be baked quickly in the microwave oven. Wash and slit skins around the middle (to prevent bursting) and place in two custard cups or cereal bowls. Cover with waxed paper or plastic wrap and microwave on High for 8 minutes, or until tender. If baking conventionally, preheat the conventional oven to 375 degrees. In a large bowl, combine the applesauce, cottage cheese, egg, oil, and honey. In a medium bowl, combine the flours, wheat germ, baking powder and soda, and cinnamon. Add the dry ingredients to the applesauce mixture, stirring just to moisten. Stir in the raisins and divide the batter among 12 greased muffin cups. Bake in the preheated oven for 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. To microwave: Place 2 cupcake liners in each of six 5- or 6-ounce microwave-safe custard cups or muffin-tin cups. Fill the cups halfway with batter. Microwave on High for 2 1/2 to 4 minutes, or until the muffins appear moist in places on the top but a toothpick comes out clean when inserted in the center. Repeat the process as necessary.
Sunday, April 30, 2006
Thursday, April 27, 2006
Tuesday, April 25, 2006
White Asparagus with Orange-Butter Sauce
6 oranges
2 lb white asparagus trimmed, peeled
2 tbsp white wine vinegar
Taste Kosher salt
Taste Ground black pepper
4 tbsp Butter, cold unsalted, cut up
4 tarragon leaves only
Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from the white membranes. This is called supreming the orange. Set segments aside. Place the asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower the heat, and steam to tenderize, about 8 minutes. Just before the asparagus are fully cooked, drain the liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing the sauce. Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add the vinegar, lower the heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer the asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.
6 oranges
2 lb white asparagus trimmed, peeled
2 tbsp white wine vinegar
Taste Kosher salt
Taste Ground black pepper
4 tbsp Butter, cold unsalted, cut up
4 tarragon leaves only
Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from the white membranes. This is called supreming the orange. Set segments aside. Place the asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower the heat, and steam to tenderize, about 8 minutes. Just before the asparagus are fully cooked, drain the liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing the sauce. Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add the vinegar, lower the heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer the asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.
White Asparagus in White Sauce
1 1/2 lb White asparagus, cooked (reserve liquid)
2 tsp EVO oil
2 tsp Better for Bread flour
1/2c asparagus liquid
1/2c Milk
1/8tsp Nutmeg, freshly grated
1/4tsp Kosher Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat EVO oil in a saucepan, add flour and blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add seasonings. Gently stir in asparagus spears, but heat through, do not boil. Serve in a preheated serving dish.
1 1/2 lb White asparagus, cooked (reserve liquid)
2 tsp EVO oil
2 tsp Better for Bread flour
1/2c asparagus liquid
1/2c Milk
1/8tsp Nutmeg, freshly grated
1/4tsp Kosher Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat EVO oil in a saucepan, add flour and blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add seasonings. Gently stir in asparagus spears, but heat through, do not boil. Serve in a preheated serving dish.
White Asparagus
4 qt water
2 tbsp kosher salt
1/4c lemon juice
3 tbsp butter
1/4c brown sugar
1 lb white asparagus - (to 2 lbs)
Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar. Meanwhile, trim about 1/2 inch from the ends of the asparagus. Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running evenly down the length of each spear. (Spears are brittle and can snap when peeled in midair.) Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water. Cook, increasing the heat to maintain a simmer, if necessary, until the asparagus is tender when pierced with the tip of a knife, which can vary in time depending upon the thickness of the spears. Lift the bundles from the water with tongs and drain them on paper towels.
4 qt water
2 tbsp kosher salt
1/4c lemon juice
3 tbsp butter
1/4c brown sugar
1 lb white asparagus - (to 2 lbs)
Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar. Meanwhile, trim about 1/2 inch from the ends of the asparagus. Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running evenly down the length of each spear. (Spears are brittle and can snap when peeled in midair.) Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water. Cook, increasing the heat to maintain a simmer, if necessary, until the asparagus is tender when pierced with the tip of a knife, which can vary in time depending upon the thickness of the spears. Lift the bundles from the water with tongs and drain them on paper towels.
Monday, April 10, 2006
Passover Cornish Hen with Raisins, Tomatoes and Spices
2 tbsp EVO oil
1 x Cornish game hen, halved
Salt and freshly ground black pepper, to taste
1 tsp Cinnamon, ground
1 cup Chopped onion
1/2 tsp Cloves, ground
1 cup Canned plum tomatoes, diced, with juices reserved
1 cup Dried raisins, soaked in hot water for 1 hr and drained
1/2 cup Chicken stock
1/3 cup Brown sugar
Heat 1 tbsp EVO oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 tsp cinnamon, then brown well. In another saucepan, heat remaining tbsp of EVO oil, add the onions and cook over low heat 5 min or until onions are transparent. Add remaining cinnamon and the cloves and cook 3 more min stirring occasionally. Add about 1/2 c of the reserved tomato juices. Puree half the soaked raisins in a food processor or blender, and coarsely chop the rest. Add the pureed raisins, the diced tomatoes and chicken stock to the onion mixture. Simmer, uncovered, 5 min. Puree 1/2 c of the onion mixture. Return to the pan, add the remaining raisins, brown sugar and remaining chicken stock. Add enough additional liquid to thin the sauce out to a medium thickness. Place half the sauce in the bottom of a covered glass casserole dish . Add the hen and cover with the remaining sauce. Microwave, until done, 15-20 minutes on high. Check with a thermometer to see that the hen is cooked to at least 170F inside. Transfer to a stove pot to serve for Passover.
2 tbsp EVO oil
1 x Cornish game hen, halved
Salt and freshly ground black pepper, to taste
1 tsp Cinnamon, ground
1 cup Chopped onion
1/2 tsp Cloves, ground
1 cup Canned plum tomatoes, diced, with juices reserved
1 cup Dried raisins, soaked in hot water for 1 hr and drained
1/2 cup Chicken stock
1/3 cup Brown sugar
Heat 1 tbsp EVO oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 tsp cinnamon, then brown well. In another saucepan, heat remaining tbsp of EVO oil, add the onions and cook over low heat 5 min or until onions are transparent. Add remaining cinnamon and the cloves and cook 3 more min stirring occasionally. Add about 1/2 c of the reserved tomato juices. Puree half the soaked raisins in a food processor or blender, and coarsely chop the rest. Add the pureed raisins, the diced tomatoes and chicken stock to the onion mixture. Simmer, uncovered, 5 min. Puree 1/2 c of the onion mixture. Return to the pan, add the remaining raisins, brown sugar and remaining chicken stock. Add enough additional liquid to thin the sauce out to a medium thickness. Place half the sauce in the bottom of a covered glass casserole dish . Add the hen and cover with the remaining sauce. Microwave, until done, 15-20 minutes on high. Check with a thermometer to see that the hen is cooked to at least 170F inside. Transfer to a stove pot to serve for Passover.
Passover Stuffing
1 Onion, peeled and minced (about 1 cup)
2 x Ribs celery, diced fine
2 tbsp Extra Virgin Olive oil
2 x Cloves garlic, smashed and peeled, minced
7 cup Matzo farfel, (OR about 10 boards finely broken matzos)
1/4 tsp Ground white pepper
1 tbsp Hungarian paprika
3 extra large egg whites, or ½ c Papetti egg whites
1/4 cup Chopped Italian flat-leaf parsley
2 cup chicken broth, (Use 3 cups broth if you like it moist.)
* 1. Sauté the onion and celery in the oil in a covered non-stick sauté pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to sauté until wilted and tender. (Do not brown.)
* 2. Add the matzo farfel and stir until lightly toasted.
* 3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
* 4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.
* VARIATIONS:
Mushroom Stuffing: Sauté 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.
* Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.
* Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth.
1 Onion, peeled and minced (about 1 cup)
2 x Ribs celery, diced fine
2 tbsp Extra Virgin Olive oil
2 x Cloves garlic, smashed and peeled, minced
7 cup Matzo farfel, (OR about 10 boards finely broken matzos)
1/4 tsp Ground white pepper
1 tbsp Hungarian paprika
3 extra large egg whites, or ½ c Papetti egg whites
1/4 cup Chopped Italian flat-leaf parsley
2 cup chicken broth, (Use 3 cups broth if you like it moist.)
* 1. Sauté the onion and celery in the oil in a covered non-stick sauté pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to sauté until wilted and tender. (Do not brown.)
* 2. Add the matzo farfel and stir until lightly toasted.
* 3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
* 4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.
* VARIATIONS:
Mushroom Stuffing: Sauté 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.
* Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.
* Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth.
Tuesday, April 04, 2006
MEDITERRANEAN FISH STEW
with ROUILLE
1/4c extra virgin olive oil
1 c sliced onions
4 cloves garlic, unpeeled, chopped
1 1/2c chopped fresh tomatoes, unpeeled
1 cup canned Italian plum tomatoes, crushed
1/4tsp dried thyme
1/8tsp fennel seeds
1 pinch saffron threads
One 1"x1" piece orange peel
1 quart fish stock
to taste Salt
to taste ground red pepper
3 (6 oz) cod, fillets (or halibut, sea bass, or red snapper)
8 slices French bread, sliced 3/4" thick, lightly toasted and brushed with olive oil
1/2c rouille
1/2c fresh chopped parsley
1/2c freshly grated Parmesan (Optional)
To prepare the soup base, heat the olive oil in a heavy 6-quart pot. Add the onions, and sauté for 8-10 minutes, stirring frequently, until tender but not browned. Stir in the garlic, tomatoes and seasonings, and simmer 3-4 minutes. Pour in the stock, salt lightly to taste, and cook slowly, loosely covered, for 45 minutes. Remove the orange peel. Bring the soup base to a boil, then fold in the fish. Bring back to the boil, then reduce heat and simmer for 2-3 minutes until the fish are barely opaque and lightly springy to the touch. Correct seasoning. To serve, place 2 rounds of French bread in each large soup bowl, top with a spoonful of the rouille, ladle on the fish, then the soup, and garnish with a sprinkling of parsley. Optionally top with grated cheese.
with ROUILLE
1/4c extra virgin olive oil
1 c sliced onions
4 cloves garlic, unpeeled, chopped
1 1/2c chopped fresh tomatoes, unpeeled
1 cup canned Italian plum tomatoes, crushed
1/4tsp dried thyme
1/8tsp fennel seeds
1 pinch saffron threads
One 1"x1" piece orange peel
1 quart fish stock
to taste Salt
to taste ground red pepper
3 (6 oz) cod, fillets (or halibut, sea bass, or red snapper)
8 slices French bread, sliced 3/4" thick, lightly toasted and brushed with olive oil
1/2c rouille
1/2c fresh chopped parsley
1/2c freshly grated Parmesan (Optional)
To prepare the soup base, heat the olive oil in a heavy 6-quart pot. Add the onions, and sauté for 8-10 minutes, stirring frequently, until tender but not browned. Stir in the garlic, tomatoes and seasonings, and simmer 3-4 minutes. Pour in the stock, salt lightly to taste, and cook slowly, loosely covered, for 45 minutes. Remove the orange peel. Bring the soup base to a boil, then fold in the fish. Bring back to the boil, then reduce heat and simmer for 2-3 minutes until the fish are barely opaque and lightly springy to the touch. Correct seasoning. To serve, place 2 rounds of French bread in each large soup bowl, top with a spoonful of the rouille, ladle on the fish, then the soup, and garnish with a sprinkling of parsley. Optionally top with grated cheese.
Rouille
1 bell pepper, roasted
2 cloves garlic
2 tbsp mayonnaise
1 tbsp grated Parmesan or crumbled feta cheese
1 tsp red wine vinegar or lemon juice
to taste Kosher Salt
to taste black pepper, ground
Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup)
1 bell pepper, roasted
2 cloves garlic
2 tbsp mayonnaise
1 tbsp grated Parmesan or crumbled feta cheese
1 tsp red wine vinegar or lemon juice
to taste Kosher Salt
to taste black pepper, ground
Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup)
Cajun Cod with Parsley Sauce
3 (6 oz) cod fillets
2 tbsp Cajun spice mix
2 tbsp EVO oil
1 cup fresh parsley sauce
Parsley sauce
1 Tbsp butter
1 Tbsp Better for Bread flour
1 tsp minced garlic (or two cloves, chopped)
1 c milk
to taste Seasoning
1 Tbsp parsley, dried
Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley.
GARNISH Lemon wedges
Dry the fish fillets using absorbent kitchen paper. Rub each side of the fish with the Cajun spice mix to coat. Heat the olive oil in a large frying pan until really hot and fry the fish fillets on each side for 5-6 minutes. Place on a serving dish and keep to one side. Heat the sauce and pour over the fish. Decorate with lemon wedges and serve. Delicious served with seasoned, buttered easy cook rice and garden peas.
3 (6 oz) cod fillets
2 tbsp Cajun spice mix
2 tbsp EVO oil
1 cup fresh parsley sauce
Parsley sauce
1 Tbsp butter
1 Tbsp Better for Bread flour
1 tsp minced garlic (or two cloves, chopped)
1 c milk
to taste Seasoning
1 Tbsp parsley, dried
Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley.
GARNISH Lemon wedges
Dry the fish fillets using absorbent kitchen paper. Rub each side of the fish with the Cajun spice mix to coat. Heat the olive oil in a large frying pan until really hot and fry the fish fillets on each side for 5-6 minutes. Place on a serving dish and keep to one side. Heat the sauce and pour over the fish. Decorate with lemon wedges and serve. Delicious served with seasoned, buttered easy cook rice and garden peas.
Parsley sauce
1 Tbsp butter
1 Tbsp flour
1 tsp minced garlic (or two cloves, chopped)
1 c milk
to taste Seasoning
1 Tbsp parsley, dried
Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley.
1 Tbsp butter
1 Tbsp flour
1 tsp minced garlic (or two cloves, chopped)
1 c milk
to taste Seasoning
1 Tbsp parsley, dried
Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley.
Cajun Cod
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tbsp EVO oil
2 tomatoes, seeded and chopped
1/2c dry red wine
1/4 tsp thyme, dried
1/2 tsp cayenne pepper, dried
4 (6 oz) cod fillets
2 tbsp lemon juice
Sauté the onion, green pepper and garlic in EVO oil until tender. Add the tomatoes, wine, thyme and cayenne. Bring to a boil. Add the cod, reduce the heat, cover, and simmer for about 10 minutes or until the fish flakes. Add the lemon juice before serving.
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tbsp EVO oil
2 tomatoes, seeded and chopped
1/2c dry red wine
1/4 tsp thyme, dried
1/2 tsp cayenne pepper, dried
4 (6 oz) cod fillets
2 tbsp lemon juice
Sauté the onion, green pepper and garlic in EVO oil until tender. Add the tomatoes, wine, thyme and cayenne. Bring to a boil. Add the cod, reduce the heat, cover, and simmer for about 10 minutes or until the fish flakes. Add the lemon juice before serving.
Cod Florentine
3 (6 oz) Cod fillets
10 oz Spinach, frozen, thawed and drained
4 oz Mushrooms, fresh, chopped
1/2 c Cheddar cheese, mild, shredded
1/3 c EVO oil
1 tsp Dill weed
1 tsp Nutmeg
1/2 tsp Hot sauce
Place cod in baking dish. Layer with spinach, mushrooms and cheese. Heat EVO oil and add seasonings. Pour this on top of cheese. Bake at 350F for around 30 minutes.
3 (6 oz) Cod fillets
10 oz Spinach, frozen, thawed and drained
4 oz Mushrooms, fresh, chopped
1/2 c Cheddar cheese, mild, shredded
1/3 c EVO oil
1 tsp Dill weed
1 tsp Nutmeg
1/2 tsp Hot sauce
Place cod in baking dish. Layer with spinach, mushrooms and cheese. Heat EVO oil and add seasonings. Pour this on top of cheese. Bake at 350F for around 30 minutes.
Broiled Cod with Sun-Dried Tomatoes
3 (6 oz) cod fillets
1/4 cup mayonnaise
1/4 cup sun-dried tomatoes, chopped
2 tbsp parsley, chopped fresh
1/8 tsp black pepper, ground
Set oven to broil. Grease rack of broiler pan. Place fish fillets on rack. Broil fish with tops 4 inches from heat 8 minutes. Mix remaining ingredients, and spread on fish. Broil 1 to 2 minutes longer or until topping is light brown and fish flakes easily with fork.
3 (6 oz) cod fillets
1/4 cup mayonnaise
1/4 cup sun-dried tomatoes, chopped
2 tbsp parsley, chopped fresh
1/8 tsp black pepper, ground
Set oven to broil. Grease rack of broiler pan. Place fish fillets on rack. Broil fish with tops 4 inches from heat 8 minutes. Mix remaining ingredients, and spread on fish. Broil 1 to 2 minutes longer or until topping is light brown and fish flakes easily with fork.
Broiled Cod Rouille
1 bell pepper, roasted
2 cloves garlic
2 tbsp mayonnaise
1 tbsp grated Parmesan or crumbled feta cheese
1 tsp red wine vinegar or lemon juice
to taste Kosher Salt
to taste black pepper, ground
4 (6 oz) cod fillets (or halibut, sea bass, tuna, salmon)
Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup) Rinse the fish in cold water and pat dry with paper towels. Lay the fish on a lightly oiled broiler pan or a shallow rimmed baking pan. Brush generously with the rouille (red pepper sauce), about 1/4 cup. Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element. Broil 6 minutes per inch of thickness (4 to 5 minutes for fish 3/4 inch thick). Turn off the heat and let fish stand in oven until opaque in center of thickest part, 3 minutes or up to 10 minutes more. Close the oven door after 4 to 5 minutes to hold heat in. Serve fish with additional sauce if you wish. Rouille, a rich roasted red pepper and garlic sauce, is traditionally spooned into French fish soup to add an earthy, robust flavor. Here it is modified and simply brushed over the fish before broiling.
1 bell pepper, roasted
2 cloves garlic
2 tbsp mayonnaise
1 tbsp grated Parmesan or crumbled feta cheese
1 tsp red wine vinegar or lemon juice
to taste Kosher Salt
to taste black pepper, ground
4 (6 oz) cod fillets (or halibut, sea bass, tuna, salmon)
Put the red pepper, garlic, mayonnaise, cheese and vinegar in a blender or food processor and process until well blended. Add salt and pepper to taste. The red pepper sauce will keep in a tightly sealed jar for several weeks in the refrigerator. (Makes about 1/2 cup) Rinse the fish in cold water and pat dry with paper towels. Lay the fish on a lightly oiled broiler pan or a shallow rimmed baking pan. Brush generously with the rouille (red pepper sauce), about 1/4 cup. Adjust the oven rack so the top of fish is 1 to 1 1/2 inches from the broiler element. Broil 6 minutes per inch of thickness (4 to 5 minutes for fish 3/4 inch thick). Turn off the heat and let fish stand in oven until opaque in center of thickest part, 3 minutes or up to 10 minutes more. Close the oven door after 4 to 5 minutes to hold heat in. Serve fish with additional sauce if you wish. Rouille, a rich roasted red pepper and garlic sauce, is traditionally spooned into French fish soup to add an earthy, robust flavor. Here it is modified and simply brushed over the fish before broiling.
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