Moroccan-jewish fish filets with red peppers

Yield: 4 Servings S

Ingredients:

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

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. 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