| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Jewish |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/4 |
c |
Vegetable oil or olive oil |
| 2 |
|
Red bell peppers stemmed, seeded diced |
| 20 |
|
Garlic cloves, minced |
| 6 |
tb |
Minced cilantro |
| 1 1/2 |
lb |
Sea bass or halibut filets |
|
|
Salt and pepper, to taste |
| 1 |
ts |
Paprika |
| 2 |
c |
Water |
INSTRUCTIONS
This flavorful fish dish, dotted with bright red peppers, cilantro leaves
and a generous amount of garlic, is a favorite of Moroccan Jews. It is
simple to make and is delicious hot or cold.
Heat the oil in a saute pan large enough to hold fish in a single layer.
Add the peppers and saute lightly over medium heat for 2 minutes. Add
garlic and cilantro and cook over low heat, stirring, for 1 minute.
Add fish and sprinkle with salt, pepper and paprika. Add water and bring to
a simmer, basting fish occasionally. Cover and cook over very low heat
about 8 minutes, or until fish is just tender (when a thin skewer is
inserted into center of fish, it should come out hot to the touch).
Using a slotted spoon, transfer fish to a deep platter. Boil the pan
juices, stirring occasionally, until reduced to 1/2 cup. Taste for
seasoning, then pour over fish. Serve hot or cold. PER SERVING: 250
calories, 25 g protein, 6 g carbohydrate, 14 g fat (2 g saturated), 36 mg
cholesterol, 65 mg sodium, 1 g fiber.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion: a mirage. Jesus: reality”