Grilled Turkey Breast with Banana Pepper Sauce Recipe

Sautéed Banana Peppers: Grill peppers over high heat until skins are charred; transfer to bowl, cover and let cool. Peel and julienne; set aside.

In skillet, heat oil over medium-high heat; add anchovies (if using) and fry until beginning to break up, about 1 minute. Reduce heat to medium and add onion and garlic; sauté until softened, reducing heat if beginning to colour. Stir in peppers, vinegar, cumin, paprika and salt (1/2 tsp/2 mL if not using anchovies); cook over medium-low heat for 5 minutes. Stir in parsley; cook for 30 seconds and remove from heat.

With kitchen string, secure rosemary sprigs and bay leaves against turkey breast, slightly flattening breast; sprinkle all over with salt and pepper. Over medium-high heat, cover and grill, beginning skin side up, basting with oil and turning occasionally, until juices in centre of thickest part run clear and skin is crisp, about 45 minutes. Let stand for 5 minutes.

Meanwhile, reheat peppers (if desired). Remove and discard string and herbs from turkey; slice thinly. Spoon peppers over slices.

Makes 8 servings.