1 stephen ceideburg
1/4 cup vegetable oil or olive oil
2 red bell peppers stemmed, seeded di, ced
20 garlic cloves, minced
6 tbsp minced cilantro
1 1/2 lb sea bass or halibut filets
1 salt and pepper, to taste
1 tsp paprika
2 cup water
Directions
This flavorful fish dish, dotted with bright red peppers, cilantro
leaves and a generous amount of garlic, is a favorite of Moroccan
Jews. It is simple to make and is delicious hot or cold.
Heat the oil in a saute pan large enough to hold fish in a single
layer. Add the peppers and saute lightly over medium heat for 2
minutes. Add garlic and cilantro and cook over low heat, stirring,
for 1 minute.
Add fish and sprinkle with salt, pepper and paprika. Add water and
bring to a simmer, basting fish occasionally. Cover and cook over
very low heat about 8 minutes, or until fish is just tender (when a
thin skewer is inserted into center of fish, it should come out hot
to the touch).
Using a slotted spoon, transfer fish to a deep platter. Boil the pan
juices, stirring occasionally, until reduced to 1/2 cup. Taste for
seasoning, then pour over fish. Serve hot or cold. PER SERVING: 250
calories, 25 g protein, 6 g carbohydrate, 14 g fat (2 g saturated),
36 mg cholesterol, 65 mg sodium, 1 g fiber.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.
Posted by Stephen Ceideburg
Servings: 4 servings
Moroccan-Jewish Fish Filets With Red Peppers Recipe brought to you by Recipe Ideas
Categories: Candy; Fish; Halibut; Jewish; Seafood
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We hope you enjoy this Moroccan Jewish Fish Filets With Red Peppers recipe.
