Halibut with Peppers – {mero a la Bilbaina}

INGREDIENTS

INSTRUCTIONS

3 large Garlic cloves -- minced 3 large Red peppers -- seeded and minced
1/2    large Lemon - juice only
Heat olive oil in frying pan. Brown onion and garlic. Fry peppers until
mixture reduces to a pulp. Sprinkle fish slices with salt, put in baking
dish greased with olive oil. Pour lemon juice and a thin stream of olive
oil over fish and bake in preheated 325 degree oven, basting occasionally.
When pepper-onion-garlic mixture has reduced to a pulp, add a little of the
juice from the baking fish, season with salt and pepper, add bay leaf, and
continue cooking the puree another 5 minutes. Pass it through a sieve,
cover the fish with the puree, and continue baking until fish is done (a
total of 20 to 30 minutes). Comments: You can increase the quantity of the
puree by the addition of fish stock if you choose. Recipe Source: THE
SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969
Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-22-1995
Recipe by: Barbara Norman  -  "The Spanish Cookbook" Sent to me by "Jack C.
Elvis" <jackelvis@moonlink.net> so I could check them out for formatting
errors, originally posted to Prodigy.
By CWBJ78A    NANCY BERRY           Time:    12:35 PM on Apr 23, 1997

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