Moroccan-Jewish Fish Filets With Red Peppers

Recipe Ingredients

1/4 cup	59ml	Vegetable oil or olive oil
2		Red bell peppers stemmed - seeded diced
20		Garlic cloves - minced
6 tablespoons	90ml	Minced cilantro
1 1/2 lbs	681g / 24oz	Sea bass or halibut filets
		Salt and pepper - to taste
1 teaspoon	5ml	Paprika
2 cups	474ml	Water

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.

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHC218

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.