Garlic-Crusted Roughy

2 lbs. orange roughy filets

1/4 tsp. lemon pepper

1/4 tsp. onion powder

1/2 cup fresh garlic

1/4 cup olive oil

1/4 cup fresh parsley

1 1/2 cups Goya Sauce

Additional fresh parsley sprigs

Place fish in glass dish; sprinkle with lemon pepper and onion powder. Cover and refrigerate, about 2 hours. In skillet over low heat cook chopped garlic (about 10 large cloves) in oil just until softened and very fragrant, 2-3 minutes. Drain garlic, reserving oil. Pat garlic onto 1 side of fish filets, then pat chopped parsley over garlic. Heat 1 tablespoon reserved oil in skillet over medium-high heat. Add half of fish, garlic side down. Cook until browned, about 1-1 1/2 minutes. Gently turn fish, reduce heat to medium and cook until opaque in center, about 3 more minutes. Repeat with remaining fish. To serve, place filet on each of 6 plates, each with 1/4 cup Goya Sauce (recipe below). Garnish with additional parsley sprigs.


Goya Sauce

Makes 2 1/4 cups (save remainder for another use).

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1/2 cup extra-virgin olive oil

2 tsp. lemon juice

1 clove garlic

Salt

Roast bell peppers over gas flame, turning, until skin chars, 5-10 minutes. (Or place peppers 6 inches beneath broiler.) Place peppers in bowl, cover with plastic wrap and let stand 5 minutes. Peel, seed and chop. In blender, combine peppers, oil, lemon juice and garlic, pureeing until emulsified. Season with salt.

Nutritional analysis (per serving): 323 calories, 164 mg. sodium, 36 mg. cholesterol, 22 grams fat, 3 grams saturated fat, 5 grams carbohydrates, 27 grams protein, 0.85 gram fiber

Makes 6 servings.

From Chad Robinson at Sunfare in Los Angeles.