Pan Fried Fish with Roasted Red Pepper Sauce

Pan Fried Fish with Roasted Red Pepper Sauce is comfort food at its finest. You'll be amazed that a dish this fantastic takes only 30 minutes!

Toast the pine nuts in a dry skillet over medium heat.
3 tablespoons pine nuts
Place the pine nuts, roasted red peppers, tomato, bread, garlic, leaves from 1 sprig of rosemary, parsley, and balsamic vinegar in the bowl of a food processor.
12 ounces roasted red peppers, 1 large Roma tomato, 2 slices stale bread, 1 clove garlic, 2 sprigs fresh rosemary, ¼ cup fresh parsley, 2 tablespoons balsamic vinegar
Turn the processor on and stream in 1/4 to 1/3 cup of extra virgin olive oil forming a thick sauce. Set the sauce aside until needed.
⅓ cup extra virgin olive oil

Place the remaining 2 tablespoons of olive oil along with the remaining sprig of rosemary in a shallow, non-stick skillet over medium to medium-high heat. Let the rosemary heat with the oil while preparing the fish.
Season the fish on both sides with either seasoning salt or seafood seasoning.
4 grouper filets, Seasoning salt or seafood seasoning
Dredge the fish in flour shaking each piece to remove the excess.
Flour for dredging
Cook in the rosemary-infused olive oil for 7 to 8 minutes until fish is crispy and golden brown on both sides. Do not crowd the pan and cook in two batches if necessary. Remove the fish to a paper towel lined plate to drain.

To serve, place a puddle of sauce on each plate and top with fish fillets. Pass lemon wedges to squeeze over the fish.
Lemon wedges for serving