Total Calories: 103
TO MAKE THE SAUCE: Grill the pepper over Direct Medium heat until the skin is black and blistered on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag close tightly. Let stand for 10 to 15 minutes to steam off the skin. Peel away the charred skin. Cut off the top, remove the seeds, and coarsely chop. Place in a food processor and add the rest of the sauce ingredients. Process until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve.
Generously brush or spray the fish fillets with olive oil. Season with the dill, salt, and pepper. Grill over Direct High heat until the fish is opaque throughout, 2 to 3 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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