Recipe - Sauteed Perch With Peperonata And Watercress Pesto

4 tablespoon Virgin olive oil, plus 4 T
1 md Onion
2 lg Red bell peppers, cut in 2"
squares
2 lg Yellow bell peppers, cut in
2" squares
1 tablespoon Fresh thyme leaves, chopped
1 tablespoon Sugar
1 tablespoon Crushed red pepper flakes
1 bn Watercress, stemmed, washed,
spun dry
One half cup Extra virgin olive oil
2 tablespoon Pine nuts
1 Clove garlic, thinly cut or sliced up
Salt and pepper to taste
1 pound Perch fillets, skin on,
bones removed

In a 12 to 14inch 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 14inch nonstick 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 MCRecipe Digest V1 #367

Recipe by: Molto Mario

From: "suechef@sover.net" suechef@sover.net

Date: Fri, 10 Jan 1997 21:43:07 0500 (EST)