| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
|
1 |
servings |
INGREDIENTS
|
|
Green Peppers |
|
|
Tomatoes |
|
|
Kusbarah |
|
|
Garlic Cloves |
|
|
Olive Oil |
|
|
White Wine; (optional) |
INSTRUCTIONS
One of my favorites is what I call Moroccan fish. If you have a microwave
it is very fast.
Slice the green peppers into rings. Place on the bottom of a microwave
dish. Slice tomatoes and center in pepper rings. Place fish on top of the
vegies. Slice garlic cloves (to me the more the better). Sprinkle on fish.
Place washed kusbara on top of garlic. Sprinkle with olive oil over
everything. If you like you can splash some white wine into the pan as well
at this point. Cover with plastic wrap. Microwave for 15 minutes (until
fish flakes). Remove plastic wrap. Cover with aluminum foil for use on the
blech. It does not dry out. Serve in portions using green pepper and
tomatoes for garnish.
Posted to JEWISH-FOOD digest by "Grodner, Chaya" <cgrodner@ndsisrael.com>
on Jan 20, 1999, converted by MM_Buster v2.0l.
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