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
Written cooking instructions as a concept can be observed far back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further. However, in the main part, these old records were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius also recounts how the Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and parsley. Moving our culinary historical trip onwards, we find a couple of books from the 1300s - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that we all know today, but instead recipes for the types of food on the tables of the upper classes. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cooking, most of which are now in private collections. When we get to the 1900s, cookbooks are starting to become popular due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Angelhair Pasta & Grouper recipe.
