Badia

4 pounds of salmon ·
1 teaspoon lemon pepper ·
1/2 teaspoon Louisiana cajun ·
salt and pepper, to taste ·
2 shallots, finely minced ·
1/2 cup white wine ·
3 red peppers, roasted and peeled (or you can use them from the "Italian style" can) ·
1 cup of half and half ·
1 tablespoon dill ·
2 tablespoons olive oil ·
2 tablespoons margarine ·

Wash the fish in some milk. Season with lemon pepper, Louisiana cajun and salt. Set aside. Puree the red peppers and set aside. In a frying pan, heat the olive oil. Add the shallots and saute for a couple of minutes. Add the wine and let it cook until it evaporates. Add the red pepper puree, half and half and if it is too thick, add some hot water. Add salt and pepper to taste. Meanwhile, saute the fish in olive oil and margarine for a couple of minutes (do not overcook). Place the fish in a serving dish, pouring the red pepper sauce over it. Sprinkle with the dill.