Oven Roasted Grouper with Roasted Red Pepper Sauce and Asparagus
salt & pepper
jar roasted red peppers
medium pieces asparagus
remove the tough ends
cracked black pepper
drizzle of XVOO
Season the fish with S/P and 2 TBSP olive oil and place on a non-stick sheet pan. Place into a 400 degree oven for 16-18 minutes.
In a small sauce pot, heat the butter shallots and garlic over a medium flame until translucent.
Add the roasted red peppers and cook for 2 minutes until it boils.
Add the whipping cream, bring to a boil and simmer for 6 minutes.
Remove from the flame and puree the sauce.
Steam the asparagus for 4-5 minutes depending on thickness.
Ladle the sauce onto a plate, place the baked fish on top and lean the asparagus on the fish. Garnish with cracked black pepper and XVOO.