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Moroccan-Jewish Fish Filets With Red Peppers

Cuisine: Moroccan
Type: Fish
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlVegetable oil or olive oil
2   Red bell peppers stemmed - seeded diced
20   Garlic cloves - minced
6 tablespoons 90mlMinced cilantro
1 1/2 lbs 681g / 24ozSea bass or halibut filets
  Salt and pepper - to taste
1 teaspoon 5mlPaprika
2 cups 474mlWater

Recipe Instructions

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 1/2 cup. Taste for seasoning, then pour over fish. Serve hot or cold.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.



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