This is a very good recipe for almost any fish.. I like it particularly with yellowtail (Hamachi), snook roosterfish or swordfish. The important thing is that the fish is thick enough to cut a nice loin steak.
Prepare the fish any way you like... on the grill, seared in pan, broiled, it doesn' t really matter.
Let's start with the sauce: toss in a bowl 3 parts yellow bell peppers ( deveined and seeded ), 1 part white onion, garlic to taste, a few stars of anise, olive oil, S&P.
Put it in baking sheet and bake, stirring occasionally, till everything is nice and soft.
Pour the mix in the blender, reserving the star anise for the decoration. Blend it till fluid and add some vegetable or chicken stock as needed. Balance with brown sugar, till you get the sweet just right.
At the restaurant and at private dinners at this point I sieve the sauce... I personally like a bit of texture in it and never strain it at home.
Dice the chayote ( with or without peeling it.. up to you) blench it and saute it with olive oil and garlic.. add some stock if needed and when it's ready add the chard long enough to wilt it.
Plate it like in the pic, for the "WOW effect"!
NOTE: You can also make a red version, which looks more dramatic, using red peppers and substituting sugar with grenadine syrup
This one ( snook ) had charred eggplant and roast garlic puree "smeared" on top.. YUM!
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