Fish Stuffed Peppers With Orzo

Recipe Ingredients

8		Anaheim chiles - or (large)
4		Bell peppers (large)
1 lb	454g / 16oz	Rockfish or lingcod filet
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Ground coriander seed
		Freshly ground pepper to - taste
3 tablespoons	45ml	Every day olive oil
1/2 cup	20g / 0.7oz	Loosely packed basil leaves
2 oz	56g	Orzo - rosmarino or other
		Dry pasta
3		Garlic cloves - sliced
1 1/2 cups	219g / 7.7oz	Seeded - coarsely chopped
2 tablespoons	30ml	Extra-virgin olive oil
		Roast - peel and seed the

Recipe Instructions

Rinse the fish, pat dry and cut into pieces to fit comfortably inside each pepper. Combine minced garlic and salt in a medium bowl and mash to a paste with the back of a spoon.

Add the lemon juice, coriander, pepper and 1 tablespoon olive oil and stir to combine. Bruise 3 or 4 of the basil leaves and add them to the marinade. Add the fish pieces, toss gently to coat evenly, and marinate for 1 to 2 hours.

Cook the pasta until just done, drain, and rinse with cold water.

Warm the peppers (loosely covered to prevent drying) and serving plates in a low oven.

Heat 2 skillets over medium-high heat, 1 for the fish (nonstick if possible) and 1 for the sauce. Remove the fish from its marinade and add it to the dry skillet.

Add the remaining 2 tablespoons olive oil to the other skillet, add the sliced garlic and cook until it begins to color. Immediately add the tomatoes and pasta and toss to coat evenly. Add the basil leaves, remove from the heat, and season to taste.

Spread the contents evenly on the plates and lay the peppers on top. As the fish pieces are done, tuck them inside the peppers. Drizzle or brush the tops of the peppers with the extra-virgin oil and serve.

Source:
Susan Powter "Low-fat high-energy Living"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.