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Fishrolls With Peppers

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      Title: FISHROLLS WITH PEPPERS
 Categories: Cyberealm, Fish, Ethnic
      Yield: 4 Servings
 
     10    Pearlonions
      6 oz Butter
      5 tb Sherry
      1 bn Parsley
      2 tb Mustard, spicy
      8    Fishfilets
      4 sm Peppers, green, red,yellow
      2 sl White Bread
      1    Clove Garlic
 
  1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the
     sherry and season with salt and pepper to taste, and let it simmer
  for
     another 5 minutes. 2. Knead the rest of the butter with the finely
  chopped parsley and the
     mustard together. 3. Half the fishfilets lenghtwise and spread the
  mustard-butter-herb mix
     over them. Roll them up in little rolls. 4. Wash the peppers and
  cut in halfs and clean out the insides. 5. Put the onioncubes evenly
  in each pepperhalf and carefully set two
     fishrolls in each pepper. 6. Cut aluminum foil into sqares, big
  enough for the pepperhalfs, put a
     pepper on each and fold over and twist to close tightly. 7. Put on
  a hot grill for 20 minutes. 8. Toast the bread golden brown and rub
  it with the peeled garlic. Cut
     bread into little squares and put over the ready grilled peppers
  and
     serve.
  
     Out of "Die Actuelle" magazine
  
     Translated by Brigitte Sealing. Cyberealm BBS Watertown NY
  315-786-1120
 
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