Preheat oven to 450°F.
Coat bell peppers with oil; place on a baking sheet. Place steelhead, skin side
down, on a separate baking sheet; season with salt and pepper. Bake steelhead
for 15 minutes. Roast peppers for 30 minutes, or until the skins are blackened
and split. Set both aside to cool.
Steelhead, Roasted Pepper and Corn Chowder
AquaGold Seafood/Michael Cutler
3 red bell peppers
1 steelhead ;llet ( 2-2½ pounds)
Salt and pepper
¼ pound pancetta, cut in ¼-inch dice
1 jumbo yellow onion, ;nely diced
¼ cup dry sherry
1 15-ounce can cream-style corn
16 ounces frozen corn kernels
32 ounces fat-free half-and-half
½ teaspoon cayenne pepper
2 medium red potatoes, cut in medium dice
Add pancetta to a 5-quart pot and brown over medium heat; set aside.
Add onion, lightly salt and cook until tender, about 3 minutes. Add sherry
and cook until completely evaporated.
Add corn, half-and-half, cayenne and potatoes. Remove skin, core and
seeds from the peppers; cut in ½-inch dice and add to the pot. Simmer
until the potatoes are tender, about 30 minutes. Do not boil.
Remove skin and dark meat from the steelhead. Break ;sh into bite-size
pieces. Add steelhead and pancetta to the pot and heat through. Season
with salt and pepper. Serve immediately. Makes 6 servings.
56 A Decade of Cooking The Costco Way