Anchovies with Roasted Peppers and Mint
Coastal Culinary Academy, South Freeport, ME
Sustainable seafood expert Barton Seaver recommends canned fish as an affordable, healthy, and very often sustainable option. Plus, there’s a lot species to try beyond just tuna.
- 2–3 red or yellow bell peppers, roasted, peeled, deseeded, and sliced into 3⁄4-inch strips
- Two 2-ounce tins anchovies in oil
- 1–2 tablespoons extra virgin olive oil
- 5 mint sprigs, leaves torn into small pieces
- Mace to taste
- Crostini for serving
Arrange the bell pepper strips on a serving platter and drizzle with the oil from the anchovy tins. Spread the anchovies evenly over the peppers. Drizzle with olive oil and mint and sprinkle with mace. Serve as-is or with crostini.
Variation: replace the mint leaves with torn basil leaves.
Excerpted from The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes (Sterling Epicure, 2019).