Recipe courtesy of Chef Michael Howell. You can read more about Michael in our Lifestyle Magazine.
Season the fish with salt and pepper and marinate in one tablespoon olive oil for an hour.
Set the EGG for direct cooking (without the convEGGtor) at 500°F/260°C.
While the fish is marinating, prepare the coulis. Brush the yellow peppers with 1 teaspoon of olive oil. Place the peppers on the cooking grid and roast until soft, about 5-6 minutes, turning regularly until the skin is loose. Remove from the EGG and place in a container and seal for five to seven minutes. When the peppers are cool enough to handle, remove the stems, skins and seeds; reserve any juice that accumulated in the container or peppers.
Add peppers and juice, lemon juice, sugar, salt, cream and remaining olive oil in a blender and puree until smooth. Remove to a small pot and keep warm.
Grill the fish for 3 minutes or until nice grill marks have formed. Carefully turn the fish 90° to form nice cross hatch marks and cook 2 to 3 more minutes.
Flip the fish and finish cooking for 3 to 4 minutes; total cooking time should not exceed 8 minutes to ensure nice, moist fish.
Divide the sauce among four plates; top with the grilled fish. Serve with fried plantain and yellow rice and beans.