Moroccan-Spiced Caponata and Basil Hero
INGREDIENTS:
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
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.
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.