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
Academics have proved the existance of recipes far back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find two interesting recipe books published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they have no connection with the indian food that is served today, but instead accounts of the types of food prepared for the upper classes of the time. During the following few hundred years, the wealthy families of Europe competed to offer the most extravagent meals, and because of this the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe books were in great demand, mostly as a result of higher levels of literacy, more leisure time and disposable income. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Angelhair Pasta & Grouper recipe.
