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Moroccan-Jewish Fish Filets With Red Peppers & Garlic

ceideburg, fish, jewish, moroccan

1/4 cup vegetable oil or olive oil
2 red bell peppers stemmed, seeded di; ced
20 garlic cloves, minced
6 tablespoon minced cilantro
1 1/2 lb sea bass or halibut filets
1 salt and pepper, to taste
1 teaspoon paprika
2 cup 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

Yield: 4 servings

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