DIRECTIONS
Drain the roasted red peppers, skins removed.
Chop coarsely and mix with 1 TBSP. of olive oil, the balsamic vinegar, cumin, salt and pepper. This can be made ahead of time. Refrigerate.
Bring relish to room temperature.
Preheat a covered grill or broiler.
Rub the fillets with the remaining 2 TBSP. of oil and some salt and place on a broiler with a rack.
For a grill, a fish basket is recommended.
Do not turn fish. If using a broiler, broil for 8 to 10 minutes. The flesh will be tender and opaque when fully cooked.
Serve immediately, topped with the relish.
Serves 4.