Moroccan-jewish fish filets with red peppers

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
¼ cup Vegetable oil or olive oil
2 \N Red bell peppers stemmed, seeded diced
20 \N Garlic cloves, minced
6 tablespoons Minced cilantro
1½ pounds Sea bass or halibut filets
\N \N Salt and pepper, to taste
1 teaspoon Paprika
2 cups Water

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 ½ 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

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