Recipe from the Thermador Taste of America Cookbook
Black grouper and Key limes are two of Florida’s favorite ingredients, and they’re shown off beautifully in this refined main course. The creator of this recipe, professional chef Fred Lucardie, likes to serve it with polenta and sautéed mushrooms, but it is also delicious on its own, or accompanied by white rice, roasted new potatoes, or crusty bread.
For fish: Combine first 11 ingredients in baking dish.
Add fish; turn to coat. Cover and refrigerate at least
2 hours or overnight.
For peppers: Preheat oven to 350°F. Coat whole
peppers with olive oil and place on baking sheet.
Bake until peppers are tender, about 30 minutes.
Maintain oven temperature. Transfer peppers to
bowl. Cover with plastic wrap. Let stand until cool.
Peel, stem, and seed peppers. Cut into strips; place
pepper strips in bowl. Add 2 tablespoons olive oil
and next 7 ingredients and toss to coat. (Can be
prepared up to 2 days ahead. Cover and refrigerate.)
Transfer fish from marinade to another baking dish.
Bake until cooked through, about 20 minutes. Serve
with peppers. Garnish with lime and herbs.
Serve with white wine, such as dry Riesling.