Angelhair pasta & grouper

Yield: 1 Servings

Measure Ingredient
\N \N Grouper filet (or other firm
\N \N Fish) cut int
15 millilitres Olive oil
2 \N Cloves minced garlic
1 \N Onion sliced thin
2 \N Italian frying peppers
\N \N (poblano?) diced
1 \N Sweet red or yellow pepper
\N \N (for color opti
\N \N Broccoli florets
6 \N Or 7 brussel sprouts sliced fine br or
½ cup Grated cabbage
1 large Or 2 sm diced tomatos
\N \N Salt and black pepper to
\N \N Taste
1½ tablespoon Dried basil (ran out of
\N \N Fresh)
1 tablespoon Parsley
½ cup Fresh grated parmeasan (sp?)
\N \N Or romano che
\N \N Cappelini (angelhair pasta)

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 ½ 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

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