| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Cyberealm, Ethnic, Fish |
4 |
Servings |
INGREDIENTS
| 10 |
|
Pearlonions |
| 6 |
oz |
Butter |
| 5 |
T |
Sherry |
| 1 |
|
Parsley |
| 2 |
T |
Mustard, spicy |
| 8 |
|
Fishfilets |
| 4 |
|
Peppers, green redyellow |
| 2 |
|
White Bread |
| 1 |
|
Clove Garlic |
INSTRUCTIONS
Saute the cubed onions in 1 tablespoon butter for 1 minute; add the
sherry and season with salt and pepper to taste, and let it simmer for
another 5 minutes. 2. Knead the rest of the butter with the finely
chopped parsley and the mustard together. 3. Half the fishfilets
lenghtwise and spread the mustard-butter-herb mix over them. Roll them
up in little rolls. 4. Wash the peppers and cut in halfs and clean out
the insides. 5. Put the onioncubes evenly in each pepperhalf and
carefully set two fishrolls in each pepper. 6. Cut aluminum foil into
sqares, big enough for the pepperhalfs, put a pepper on each and fold
over and twist to close tightly. 7. Put on a hot grill for 20 minutes.
Toast the bread golden brown and rub it with the peeled garlic. Cut
bread into little squares and put over the ready grilled peppers and
serve. Out of "Die Actuelle" magazine Translated by Brigitte Sealing.
Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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