4 (5 oz.) red bell peppers
1 tsp. minced garlic
1 tsp. minced dill
1 tsp. heavy cream
3 shallots
1 tsp. minced thyme
1 tsp. lemon juice
Salt and white pepper

Broil peppers 20-25 minutes until blistered. Broil shallots 10-15 minutes until blistered. Turn vegetables frequently to avoid burning. Seal shallots and red peppers in paper bag for 30 minutes. Remove and peel off skins.

Puree peppers and shallots with other ingredients in food processor. Salt and pepper to taste. Press through a sieve.

GRILLED SNAPPER:

1 lemon cut in wedges
1 clove garlic, minced
Salt and pepper
1/2 lb. skinned snapper fillets 1/2 - 3/4 inch thick
Fresh herb sprigs for garnish

Squeeze lemon over fish. Season to taste with garlic, salt and pepper. Brush griddle with oil. Heat over medium heat. Grill fish for 3-5 minutes on each side, until thickest part of fish flakes with a fork. Serve with Red Pepper Sauce and garnish.