Updated: May 30
While the title of this recipe starts with the fish, the truth of the matter is that it's really all about the sauce. This sauce has quickly earned its place in the pantheon of sauces that I would, quite literally, put on anything. Fish? Duh. See below. Chicken? Yep. Pasta. Oh, hell yeah. A spoon on its way to your mouth? Double yep. It's that good. But the best part is that it comes together in less than 5 minutes, making it your new weeknight hero.
Now, I call it Spanish Sunset Sauce because it utilizes my Spanish Sunset spice blend, a combo of tomato, saffron, garlic, onion, paprika, white wine vinegar, and dehydrated orange that transports me straight back to my honeymoon in Spain every time I open the jar. The flavors work particularly well with the roasted red peppers and sherry vinegar here, and the recipe makes about 2 cups of sauce, which is more than enough for this Grilled Fish, but I won't judge you if you want to double the sauce for later in the week (or freeze for the future).
Finally, I've used halibut here because my local seafood market had some gorgeous fresh northern halibut when I popped in the other day. But you could really use any kind of white fish here (halibut, cod, snapper, haddock, or grouper) or even swordfish if you have access to it. The key is to use high quality fish. It doesn't matter whether it's fresh or frozen, but it should not be stinky or mealy.
Alright, enough babbling already. Let's get to cooking, shall we?
Grilled Fish with Spanish Sunset Sauce
1 (16-ounce) jar roasted red bell peppers, drained
4-5 cloves garlic
1 tablespoon Sherry or apple cider vinegar
1 teaspoon honey
1 tablespoon Spanish Sunset spice blend
1/2 cup extra virgin olive oil
4 (5-6 ounce) white fish fillets
Place roasted red peppers, garlic, vinegar, honey, and Spanish Sunset in a blender or food processor and process until smooth. With the motor running, slowly add the olive oil.
Arrange fish fillets in one layer in a ziplock bag. Add 1 cup of sauce to the bag, close the top and give it a zhuzh to ensure the fish is completely covered with sauce/marinade. Transfer bag to refrigerator and marinade 20-30 minutes. Transfer the remaining sauce to a jar for serving.
Preheat your grill to medium-high. Clean and oil grates.
Remove fish from marinade, allowing excess marinade to drip off. Discard any marinade left in the bag. Grill fish, covered, 4-5 minutes on each side (depending on how thick your fillets are). The fish is done when it flakes easily and is no longer translucent.
Serve grilled fish with remaining sauce, a nice salad, and some crusty warm sourdough bread.
Make ahead: The sauce can be made up to 3 days ahead. Keep refrigerated.