Tilapia with Red Pepper Cream Sauce

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Story Published: May 1, 2007 at 4:02 PM PDT

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Ingredients:
1 large red bell pepper (fire roasted) or store-bought roasted red peppers drained (9 ounce)
½ cup white wine
½ cup chicken stock or 1 tbs. chicken base
1 cup heavy cream
Pinch of sea salt & sugar to adjust taste

Instructions:
After removing stem & seeds puree red bell pepper with white wine and chicken stock in a blender. Pour puree into heavy saucepan. Heat on medium high until sauce begins to simmer and add heavy cream. Whisk together and let sauce reduce until desired thickness. Adjust with salt & sugar to taste.

Lightly dust fish with flour, salt & pepper. Pan sear and put in 400 degree oven for approximately 7 minutes.

Plate fish and sauce or sauce plate and fish can go on the sauce.

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