MOROCCAN-JEWISH FISH FILETS WITH RED PEPPERS

      Title: MOROCCAN-JEWISH FISH FILETS WITH RED PEPPERS
  Categories: Fish
       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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