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
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, at least as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, early cookbooks were just simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language 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 `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we find some recipe books which appeared in the fourteenth century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is served today, but rather accounts of the types of food prepared by the cooks of the upper classes of the period. Over the following few centuries, the powerful and wealthy competed with each other to offer the most exotic meals, and because of this the best chefs and their recipes could command a high salary. Even so, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes common in their social group. When we get to the 1900s, cook books were in great demand, mostly as a result of higher levels of literacy, people having increased spare time and having more money to spend. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Moroccan Jewish Fish Filets With Red Peppers recipe.
