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Moroccan-jewish Fish Filets With Red Peppers

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      Title: MOROCCAN-JEWISH FISH FILETS WITH RED PEPPERS
 Categories: Ethnic, Seafood, Ceideburg
      Yield: 4 Servings
 
           Stephen Ceideburg
    1/4 c  Vegetable oil or olive oil
      2    Red bell peppers stemmed,
           -seeded diced
     20    Garlic cloves, minced
      6 tb Minced cilantro
  1 1/2 lb Sea bass or halibut filets
           Salt and pepper, to taste
      1 ts Paprika
      2 c  Water
 
  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. 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
 
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