Angelhair Pasta & Grouper Recipe

Ingredients

1 grouper filet (or other firm
1 fish) cut int
15 ml olive oil
2 cloves minced garlic
1 onion sliced thin
2 italian frying peppers
1 (poblano?) diced
1 sweet red or yellow pepper
1 (for color opti
1 broccoli florets
6 or 7 brussel sprouts sliced fine br, or
1/2 cup grated cabbage
1 large or 2 sm diced tomatos
1 salt and black pepper to
1 taste
1 1/2 tbsp dried basil (ran out of
1 fresh)
1 tbsp parsley
1/2 cup fresh grated parmeasan (sp?)
1 or romano che
1 cappelini (angelhair pasta)


Directions

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 1/2 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


Servings: 1 servings

 

 

Angelhair Pasta & Grouper Recipe brought to you by Recipe Ideas


Categories: Fish; Italian; Pasta; Seafood


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Progressing into The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also recounts how the cooks of his times made use of many different herbs, including many that are still in use today such as thyme, rue and asafoetida.

Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in books on cooking, some of which still exist in private cookery archives.

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The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books.

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We hope you enjoy this Angelhair Pasta & Grouper recipe.

 


Angelhair Pasta & Grouper Recipe, one of many tasty recipes brought to you by Recipes Ideas




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