1 large red bell pepper, halved, seeded
1 1/2 Tbs olive oil
1/2 tsp minced garlic
1/2 tsp white wine vinegar
Salt, to taste
4 cod steaks - (8 oz ea), cut 1" thick
1 Tbs chopped fresh parsley


Place red pepper halves, skin-side up, in a food steamer or in a metal steamer basket in a large saucepan over boiling water. Cover and steam over medium heat for 15 minutes. Transfer the peppers to a plate and cool for 10 minutes, then peel.
In a food processor or blender, puree the pepper, olive oil, vinegar, garlic and 1/4 teaspoon of salt. When blended transfer the sauce to a small saucepan and keep warm over low heat.
Arrange the cod steaks in the steamer basket in a single layer. Sprinkle with salt and place over boiling water in the saucepan. Cover and steam over medium heat until just cooked throughout, about 10 to 12 minutes. Remove from the steamer and let drain on paper towels for a minute. Peel off the skin with a fork if desired. Transfer the fish to plates and spoon the warm sauce on top. Sprinkle with the parsley.