Recipe - Angelhair Pasta And Grouper

Grouper filet (or other firm
Fish) cut int
15 ml Olive oil
2 Cloves minced garlic
1 Onion cut or sliced up thin
2 Italian frying peppers
(poblano?) minced
1 Sweet red or yellow pepper
(for color opti
Broccoli florets
6 Or 7 brussel sprouts cut or sliced up
fine br or
One half cup Grated cabbage
1 lg Or 2 small minced tomatos
Salt and black pepper to
Taste
1 One half tablespoon Dried basil (ran out of
Fresh)
1 tablespoon Parsley
One half cup Fresh grated parmeasan (sp?)
Or romano che
Cappelini (angelhair pasta)

1. In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let it
cook until bright green.

2. Add the rest of the peppers and the brussel sprouts/cabbage, the
tomatoes, basil and salt and pepper. Toss very well so the tomatoes have a
chance to cook. Add the grouper andcover for about 5 min.

3. The liquid from the fish mixes with the tomatos for a kind of sauce.
Add the parsley and cover until the fish is cooked all the way through.

4. Take off heat and mix with the cheese. Some people may like more than
One half cup of cheese so keep it handy.

5. Serve over Cappelini.

Author's Notes: Here is a kind of throw together recipe I came up with:

If you are entertaining you can garnish with fresh parsley and serve with a
caesar salad, garlic bread and a nice chablis. The vegetables can vary.
I've used mushrooms, spinach, cauliflower etc. Grouper works well with this
because it has a lot of flavor. I've used fresh tuna and halibut but prefer
grouper.

Difficulty : easy. Precision
: measure ingredients.

Recipe By : Doris Woods dfw@needle..bellcore.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini