INGREDIENTS

INSTRUCTIONS

Rinse the fish, pat dry and cut into pieces to fit comfortably inside
each pepper. Combine minced garlic and salt in a medium bowl and mash
to a paste with the back of a spoon.  Add the lemon juice, coriander,
pepper and 1 tablespoon olive oil and  stir to combine. Bruise 3 or 4
of the basil leaves and add them to  the marinade. Add the fish pieces,
toss gently to coat evenly, and  marinate for 1 to 2 hours.  Cook the
pasta until just done, drain, and rinse with cold water.  Warm the
peppers (loosely covered to prevent drying) and serving  plates in a
low oven.  Heat 2 skillets over medium-high heat, 1 for the fish
(nonstick if  possible) and 1 for the sauce. Remove the fish from its
marinade and  add it to the dry skillet.  Add the remaining 2
tablespoons olive oil to the other skillet, add  the sliced garlic and
cook until it begins to color.  Immediately add  the tomatoes and pasta
and toss to coat evenly. Add the basil leaves,  remove from the heat,
and season to taste.  Spread the contents evenly on the plates and lay
the peppers on top.  As the fish pieces are done, tuck them inside the
the peppers.  Drizzle or brush the tops of the peppers with the
extra-virgin oil  and serve.  Serves 4.  PER SERVING. 320 calories, 21
g protein, 21 g carbohy-drate, 17 g fat  (2 g saturated), 32 mg
cholesterol, 199 mg sodium, 3 g fiber.  San Francisco Chronicle,
7/15/92.  Posted by Stephen Ceideberg; October 31 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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