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
The History of Recipes
It is possible to follow the history of `recipes` way back into antiquity, certainly as far back into history as early Egypt, and maybe further still. Interesting though that is, sadly, these early recipes were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks used a wide range of aromatic flavours, including some familiar names for example basil, fennel and dill. Later, there were a couple of recipe books which appeared in the 14th Century : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is served today, but instead recipes for the types of food cooked for the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in books on cooking, some of which are now in private collections. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Angelhair Pasta & Grouper recipe.
