Growing up, seafood was best made with as little as possible. The importance was always to taste the fish itself, rather than the sauce you drowned it in. I still abide by this philosophy in my kitchen, extending it from seafood to meat to produce. This recipe uses simple ingredients to enhance the natural flavors of the fish and packs in a lot of kick from the pepper. (I served it with a cold pasta salad, made with rotini pasta, a little bit of olive oil, crumbled feta cheese, and cannellini beans.)
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