| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | T | Virgin olive oil, plus 4 T |
| 1 | Onion | |
| 2 | Red bell peppers, cut in 2" | |
| squares | ||
| 2 | Yellow bell peppers, cut in | |
| 2" squares | ||
| 1 | T | Fresh thyme leaves, chopped |
| 1 | T | Sugar |
| 1 | T | Crushed red pepper flakes |
| 1 | Watercress, stemmed washed | |
| spun dry | ||
| 1/2 | c | Extra virgin olive oil |
| 2 | T | Pine nuts |
| 1 | Clove garlic, thinly sliced | |
| Salt and pepper to taste | ||
| 1 | lb | Perch fillets, skin on |
| bones removed |
INSTRUCTIONS
In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. Add red onion, red and yellow peppers, thyme, sugar and red pepper flakes and cook over medium heat until peppers have softened, yet still retain shape and color, about 10 to 12 minutes. Remove from heat, season with salt and pepper and cool. In a blender, place watercress, extra virgin olive oil, pine nuts and garlic and blend until smooth and bright green. Season with salt and pepper and set aside. Season perch fillets with salt and pepper. In a 14-inch non-stick saute pan, heat 4 remaining tablespoons olive oil until smoking. Place seasoned fillets, skin side down, and gently shake pan so they do not stick. Cook 6 to 7 minutes over medium high heat until skin is crisp and fillets and cooked through. Flip fillets over, add peperonata to pan and bring to boil. Remove fish immediately to separate warm plates and divide warm pepper mixture over diagonally. Drizzle with watercress pesto and serve immediately. Yield: 4 servings Posted to MC-Recipe Digest V1 #367 Recipe by: Molto Mario From: "suechef@sover.net" <suechef@sover.net> Date: Fri, 10 Jan 1997 21:43:07 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 764
Calories From Fat: 186
Total Fat: 21.5g
Cholesterol: 285.8mg
Sodium: 1589.5mg
Potassium: 2144mg
Carbohydrates: 52.9g
Fiber: 7.7g
Sugar: 18.4g
Protein: 91.9g