Moroccan-jewish Fish Filets With Red Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/4 cup: Vegetable oil or olive oil,
2: Red bell peppers stemmed, seeded diced
20: Garlic cloves, minced
6 tbsp: Minced cilantro,
1 1/2 lbs: Sea bass or halibut filets,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish