| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
2 |
Servings |
INGREDIENTS
| 2/3 |
lb |
Perch fillets; cut in 1/2" pieces |
| 2 |
|
Green peppers |
| 2 |
|
Tomatoes |
| 2 |
tb |
Bacon; diced |
| 1 |
tb |
Onion; chopped |
| 1 1/2 |
tb |
Celery; chopped |
| 1 1/2 |
tb |
Chili sauce |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Black pepper |
| 1/2 |
|
Clove Garlic; crushed |
| 2 |
tb |
Butter; melted |
| 1/2 |
c |
Dry bread crumbs |
INSTRUCTIONS
TOPPING
Cut tops off peppers and remove seeds. Cut tops off tomatoes. Parboil in
lightly salted water for approximately 7 minutes, and drain. Fry bacon
until crisp. Add onion, celery, chili sauce, salt, pepper, and fish. Simmer
10 minutes, then stuff into peppers.
Let garlic stand in butter about 10 minutes. Remove garlic and combine
butter with bread crumbs. Spread half of the mixture over the peppers.
Slice the tops off the tomatoes and spread the rest of the bread crumbs
over them. Grease a shallow casserole and arrange peppers and tomatoes in
it. Bake for 20 to 25 minutes.
Serve with French Bread, a cucumber salad, and sliced oranges, apples, and
grapes.
NOTES : The original recipe calls for frozen ocean perch, but most fresh or
frozen fish is good. I've used flounder and cod. I prefer to use red
and/or yellow peppers for this. When making three or more, I buy all three
colors.
Recipe by: James Beard - Best of Beard
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
10, 1998
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