Recipe - Moroccan-Jewish Fish Filets With Red Peppers

Stephen Ceideburg
One fourth cup Vegetable oil or olive oil
2 Red bell peppers stemmed,
seeded minced
20 Garlic cloves, minced
6 tablespoon Minced cilantro
1 One half pound Sea bass or halibut filets
Salt and pepper, to taste
1 teaspoon Paprika
2 cup Water

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 One half 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