| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fish |
2 |
servings |
INGREDIENTS
| 2/3 |
lb |
Perch fillets; cut in 1/2" pieces |
| 2 |
|
Bell peppers; green, red, yellow |
| 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.
Recipe by: James Beard - Best of Beard
By "Barbara Zack" <bzack@leading.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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