Sauteed Perch With Peperonata And Watercress Pesto

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Grains		Import, New, Text	1	Servings

INGREDIENTS

4	T	Virgin olive oil, plus 4 T
1		Onion
2		Red bell peppers, cut in 2"
		squares
2		Yellow bell peppers, cut in
		2" squares
1	T	Fresh thyme leaves, chopped
1	T	Sugar
1	T	Crushed red pepper flakes
1		Watercress, stemmed washed
		spun dry
1/2	c	Extra virgin olive oil
2	T	Pine nuts
1		Clove garlic, thinly sliced
		Salt and pepper to taste
1	lb	Perch fillets, skin on
		bones removed

INSTRUCTIONS

In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. Add
red onion, red and yellow peppers, thyme, sugar and red pepper flakes
and cook over medium heat until peppers have softened, yet still
retain shape and color, about 10 to 12 minutes. Remove from heat,
season with salt and pepper and cool.  In a blender, place watercress,
extra virgin olive oil, pine nuts and  garlic and blend until smooth
and bright green. Season with salt and  pepper and set aside.  Season
perch fillets with salt and pepper. In a 14-inch non-stick  saute pan,
heat 4 remaining tablespoons olive oil until smoking.  Place seasoned
fillets, skin side down, and gently shake pan so they  do not stick.
Cook 6 to 7 minutes over medium high heat until skin is  crisp and
fillets and cooked through. Flip fillets over, add  peperonata to pan
and bring to boil. Remove fish immediately to  separate warm plates and
divide warm pepper mixture over diagonally.  Drizzle with watercress
pesto and serve immediately.  Yield: 4 servings Posted to MC-Recipe
Digest V1 #367  Recipe by: Molto Mario  From: "suechef@sover.net"
<suechef@sover.net>  Date: Fri, 10 Jan 1997 21:43:07 -0500 (EST)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 764 Calories From Fat: 186 Total Fat: 21.5g Cholesterol: 285.8mg Sodium: 1589.5mg Potassium: 2144mg Carbohydrates: 52.9g Fiber: 7.7g Sugar: 18.4g Protein: 91.9g