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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Recipes as an idea can be traced way back into antiquity, in fact as far into history as ancient Egypt, and maybe even further. However, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. During the following few centuries, the powerful and wealthy houses strove to serve up the most extravagent meals, and because of this chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes common in their social group. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, 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.
