Recipe - Fishrolls With Peppers

10 Pearlonions
6 ounce Butter
5 tablespoon Sherry
1 bn Parsley
2 tablespoon Mustard, spicy
8 Fishfilets
4 small Peppers, green, red,yellow
2 sl White Bread
1 Clove Garlic

1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the
sherry and season with salt and pepper to taste, and let it simmer for
another 5 minutes. 2. Knead the rest of the butter with the finely
chopped parsley and the
mustard together. 3. Half the fishfilets lenghtwise and spread the
mustardbutterherb mix
over them. Roll them up in little rolls. 4. Wash the peppers and cut in
halfs and clean out the insides. 5. Put the onioncubes evenly in each
pepperhalf and carefully set two
fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough
for the pepperhalfs, put a
pepper on each and fold over and twist to close tightly. 7. Put on a hot
grill for 20 minutes. 8. Toast the bread golden brown and rub it with the
peeled garlic. Cut
bread into little squares and put over the ready grilled peppers and
serve.

Out of "Die Actuelle" magazine

Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 3157861120

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