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Salad with grilled bell peppers, Padrón peppers, and grilled monkfish

Coöperatie Hoogstraten

Coöperatie Hoogstraten

dinner

45

minus

Recipe for

4

person

persons

45

minutes

4 Bell Peppers in Different Colors

2 tbsp capers

Chives

4 monkfish fillets

Olive oil

White wine vinegar

1 cup of couscous

1/2 stock cube

10g butter

Salt and pepper (to taste)

150 g Padrón peppers

Roadmap

Preparation:
1. Place the bell peppers of various colors in an oven set to the highest temperature. When they are charred black—but not gray—remove them from the oven and place them in a sealed plastic bag or in a bowl covered with plastic wrap. After 15 minutes, you’ll be able to peel them easily.
2. Meanwhile, heat a grill pan or barbecue. Brush the Padrón peppers with a little olive oil and grill them for a few minutes until they are tender and have nice dark grill marks. Turn them regularly so they grill on all sides.
3. Grill the fish: brush the monkfish fillets with a little olive oil and grill them in a sizzling-hot grill pan until they have nice grill marks, about 1 to 2 minutes on each side. Halfway through, turn each fillet half a turn to create a diamond pattern. If necessary, let them cook a little longer in the oven, which you’ve reduced to 200 °C.
4. Add some olive oil, white wine vinegar, salt and pepper, the capers, and some finely chopped chives to the grilled, peeled bell peppers, which have been cut or torn into nice strips. Mix everything gently.
5. If desired, cut the grilled Padrón peppers into large pieces. Set aside a few whole Padrón peppers for garnish, and mix the rest with the grilled bell peppers.
6. To the cup of couscous, add double the amount of boiling water with half a bouillon cube and 10 grams of butter. Stir it well and then let it rest for a while.
7. Arrange the grilled bell peppers and Padrón peppers in a ring at the bottom, then top with a layer of couscous. Next, add another layer of grilled bell peppers and Padrón peppers on top.
8. Serve this with the grilled monkfish. Season the fish only after grilling, and sprinkle some finely chopped chives on top.
9. Garnish the dish with the reserved grilled Padrón peppers and serve immediately.
Tip: Most Padrón peppers are mild, but every now and then you’ll find a spicier one. Grill them whole and let them char nicely for extra flavor. This creates a surprising combination of sweet grilled bell pepper and slightly spicy Padrón pepper.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

4 Bell Peppers in Different Colors

2 tbsp capers

Chives

4 monkfish fillets

Olive oil

White wine vinegar

1 cup of couscous

1/2 stock cube

10g butter

Salt and pepper (to taste)

150 g Padrón peppers

Fan of this recipe?

View more

Preparation

45

minus

Preparation:
1. Place the bell peppers of various colors in an oven set to the highest temperature. When they are charred black—but not gray—remove them from the oven and place them in a sealed plastic bag or in a bowl covered with plastic wrap. After 15 minutes, you’ll be able to peel them easily.
2. Meanwhile, heat a grill pan or barbecue. Brush the Padrón peppers with a little olive oil and grill them for a few minutes until they are tender and have nice dark grill marks. Turn them regularly so they grill on all sides.
3. Grill the fish: brush the monkfish fillets with a little olive oil and grill them in a sizzling-hot grill pan until they have nice grill marks, about 1 to 2 minutes on each side. Halfway through, turn each fillet half a turn to create a diamond pattern. If necessary, let them cook a little longer in the oven, which you’ve reduced to 200 °C.
4. Add some olive oil, white wine vinegar, salt and pepper, the capers, and some finely chopped chives to the grilled, peeled bell peppers, which have been cut or torn into nice strips. Mix everything gently.
5. If desired, cut the grilled Padrón peppers into large pieces. Set aside a few whole Padrón peppers for garnish, and mix the rest with the grilled bell peppers.
6. To the cup of couscous, add double the amount of boiling water with half a bouillon cube and 10 grams of butter. Stir it well and then let it rest for a while.
7. Arrange the grilled bell peppers and Padrón peppers in a ring at the bottom, then top with a layer of couscous. Next, add another layer of grilled bell peppers and Padrón peppers on top.
8. Serve this with the grilled monkfish. Season the fish only after grilling, and sprinkle some finely chopped chives on top.
9. Garnish the dish with the reserved grilled Padrón peppers and serve immediately.
Tip: Most Padrón peppers are mild, but every now and then you’ll find a spicier one. Grill them whole and let them char nicely for extra flavor. This creates a surprising combination of sweet grilled bell pepper and slightly spicy Padrón pepper.

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Preparation:
1. Place the bell peppers of various colors in an oven set to the highest temperature. When they are charred black—but not gray—remove them from the oven and place them in a sealed plastic bag or in a bowl covered with plastic wrap. After 15 minutes, you’ll be able to peel them easily.
2. Meanwhile, heat a grill pan or barbecue. Brush the Padrón peppers with a little olive oil and grill them for a few minutes until they are tender and have nice dark grill marks. Turn them regularly so they grill on all sides.
3. Grill the fish: brush the monkfish fillets with a little olive oil and grill them in a sizzling-hot grill pan until they have nice grill marks, about 1 to 2 minutes on each side. Halfway through, turn each fillet half a turn to create a diamond pattern. If necessary, let them cook a little longer in the oven, which you’ve reduced to 200 °C.
4. Add some olive oil, white wine vinegar, salt and pepper, the capers, and some finely chopped chives to the grilled, peeled bell peppers, which have been cut or torn into nice strips. Mix everything gently.
5. If desired, cut the grilled Padrón peppers into large pieces. Set aside a few whole Padrón peppers for garnish, and mix the rest with the grilled bell peppers.
6. To the cup of couscous, add double the amount of boiling water with half a bouillon cube and 10 grams of butter. Stir it well and then let it rest for a while.
7. Arrange the grilled bell peppers and Padrón peppers in a ring at the bottom, then top with a layer of couscous. Next, add another layer of grilled bell peppers and Padrón peppers on top.
8. Serve this with the grilled monkfish. Season the fish only after grilling, and sprinkle some finely chopped chives on top.
9. Garnish the dish with the reserved grilled Padrón peppers and serve immediately.
Tip: Most Padrón peppers are mild, but every now and then you’ll find a spicier one. Grill them whole and let them char nicely for extra flavor. This creates a surprising combination of sweet grilled bell pepper and slightly spicy Padrón pepper.

Recipe for

4

person

persons

45

minutes

4 Bell Peppers in Different Colors

2 tbsp capers

Chives

4 monkfish fillets

Olive oil

White wine vinegar

1 cup of couscous

1/2 stock cube

10g butter

Salt and pepper (to taste)

150 g Padrón peppers

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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