INGREDIENTS

INSTRUCTIONS

The peppers will be rehydrated in the pasta cooking water. Make the
pasta the day before and reheat while you cook the fish.  Prep time: 20
min.; cook: 30 min.  Rinse fish under cold water. Pat dry. Rub lightly
with olive oil and  sprinkle with salt, pepper and rosemary. Place on a
baking sheet and  refrigerate until ready to cook. Bring a medium pot
of salted water  to a boil. Cook orzo according to package
instructions. Just before  pasta is cooked, add peppers and stir. Drain
and rinse with cold  water to cool. Place in a bowl, and add vinegar,
onions, garlic,  parsley, oregano and thyme. Toss and season with salt
and pepper.  Refrigerate until ready to use. (Will keep for a day in
the  refrigerator). When ready to serve, heat broiler or preheat oven
to  400F. Cook fish about 10 minutes per inch of thickness, until
opaque  in center. (It takes about 6 minutes in a preheat doubled sided
grill, such as the Foreman grill.-pat) Meanwhile, reheat orzo in a
medium saucepan over low heat. When fish is cooked, divide orzo among
individual plates and top each serving with a piece of fish. Squeeze  a
wedge of lemon over fish and garnish with parsley sprigs.  Per serving
(4 ounces fish such as salmon plus 2 ounces pasta): 432  colories, 21%
fat (10 grams; 1.4 grams saturated), 49% carbohydrate,  30% protein,
3.3 grams fiber.  ~-Recipe featured in "Season's Eatings," Text by Mary
Ellen Strote.  Recipes by Jesse Cool, in Shape Cooks (magazine) Winter
1998. --email  from kitpath@earthlink.net 2/99 to elf  Jesse cool is
overseeing chef and owner of Flea Street Cafe in Menlo  Park, CA  NOTES
: Select any firm fish: skin and bone removed.  Recipe by: Jesse Cool
for Shape cooks Winter 98  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Feb  27, 1999, converted by MM_Buster v2.0l.

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