Moroccan-jewish fish filets with red peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ¼ | cup | Vegetable oil or olive oil |
| 2 | Red bell peppers stemmed, seeded diced | |
| 20 | Garlic cloves, minced | |
| 6 | tablespoons | Minced cilantro |
| 1½ | pounds | Sea bass or halibut filets |
| Salt and pepper, to taste | ||
| 1 | teaspoon | Paprika |
| 2 | cups | 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 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