Ingredients

For the marinade

• About 1/3-1/2 cup extra virgin olive oil (EVOO)
• 6 cloves garlic
• 4 fresh bay leaves
• 1 small fresh red chili pepper, seeded
• Zest of 1 lemon (use zested lemon in another recipe)
• 1 teaspoon coarse black pepper

• 4 pieces black cod, mahi-mahi or halibut (8 ounces each);– ask for sustainable seafood

For the sauce:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 teaspoon anchovy paste or 2 flat anchovy fillets (optional)
• 2 cloves garlic, sliced
• 1 Fresno chili pepper or Italian cherry chili pepper, sliced
• 1 red mild pepper, frying or bell, halved and sliced
• 2 cubanelle peppers (mild green frying peppers), halved and sliced
• 1 red onion, quartered and sliced
• A small handful of black, oil-cured olives, pitted and chopped or pitted Sicilian green olives, chopped
• 3 tablespoons capers or capote capers, drained
• A few leaves of sweet basil, torn or chopped
• A pinch of oregano
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar
• 1 can petite diced or crushed tomatoes (15 ounces)
• Salt, to taste
• Crusty bread, for mopping

Description

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