Walleye with Bell Pepper Sauce

Instructions

• Move the oven rack to the upper position and preheat to broil. Place the red peppers on a rimmed cookie sheet and broil until blotchy black all over, turning occasionally (you can also char them over a gas flame with metal tongs). Place the charred peppers in a heat-safe bowl and cover with plastic wrap to steam for about 10 minutes — this helps the skins release.
• When cool enough to handle, remove the stems and scrape or peel the skin off the peppers with a knife. Discard the seeds.
• Place the cleaned peppers in a food processor with the minced garlic, cashews, oregano, lemon juice and 1 teaspoon kosher salt. Pulse a few times to combine, then with the machine running on low, add the olive oil in a steady stream. Blend until smooth and season to taste. Transfer the sauce to a saucepan and warm over low heat, stirring frequently, adding stock or water to thin as needed.
• Pat the walleye dry and season with salt and pepper. In a large skillet over medium-high heat, add enough cooking oil to cover the bottom. Brown the walleye on both sides until cooked through and flaky. To serve, spoon the hot bell pepper sauce onto a plate, top with the fish and boiled potatoes, and garnish with chives.