| 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 | T | Minced cilantro |
| 1 1/2 | lb | Sea bass or halibut filets |
| Salt and pepper, to taste | ||
| 1 | t | 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:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”