Recipe courtesy of Chris Yeo
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20 min
10 min
4 servings




Heat oil in a shallow pan and brown garlic. Add all peppers and saute for 1 minute. Add rest of the ingredients. Heat until simmering and pour over the fish. 

Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

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