Yield: 2 Servings
|⅔ pounds||Perch fillets; cut in 1/2\" pieces|
|2 \N||Green peppers|
|2 tablespoons||Bacon; diced|
|1 tablespoon||Onion; chopped|
|1½ tablespoon||Celery; chopped|
|1½ tablespoon||Chili sauce|
|1½ tablespoon||Black pepper|
|½ \N||Clove Garlic; crushed|
|2 tablespoons||Butter; melted|
|½ cup||Dry bread crumbs|
Cut tops off peppers and remove seeds. Cut tops off tomatoes. Parboil in lightly salted water for approximately 7 minutes, and drain. Fry bacon until crisp. Add onion, celery, chili sauce, salt, pepper, and fish. Simmer 10 minutes, then stuff into peppers.
Let garlic stand in butter about 10 minutes. Remove garlic and combine butter with bread crumbs. Spread half of the mixture over the peppers.
Slice the tops off the tomatoes and spread the rest of the bread crumbs over them. Grease a shallow casserole and arrange peppers and tomatoes in it. Bake for 20 to 25 minutes.
Serve with French Bread, a cucumber salad, and sliced oranges, apples, and grapes.
NOTES : The original recipe calls for frozen ocean perch, but most fresh or frozen fish is good. I've used flounder and cod. I prefer to use red and/or yellow peppers for this. When making three or more, I buy all three colors.
Recipe by: James Beard - Best of Beard Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 10, 1998