The World of Computer Software/The World of Computer Software.iso/rec535.zip/REC538

Text File | 1993-01-04 | 2KB | 49 lines

Digest: #154
Date: Wed, 3 Jul 91 17:45:00 GMT
From: dfw@needle..bellcore.com (Doris Woods)
Subject: FISH: Angelhair Pasta and Grouper



   Here is a kind of throw together recipe I came up with:

Grouper filet (or other firm fish) cut into chunks
1 T Olive oil
2 cloves minced garlic
Onion sliced thin
2 Italian frying peppers (poblano?) diced
1 sweet red or yellow pepper (for color optional) sliced
Broccoli florets
(this ones kind of strange):
6 or 7 Brussel sprouts sliced fine, or 1/2 c of grated cabbage.
1 lg or 2 small diced tomatos
salt and black pepper to taste
1 1/2 T dried basil (ran out of fresh :-( )
1 T parsley
1/2c fresh grated parmeasan (sp?) or romano cheese
Cappelini (angelhair pasta)

  In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let
it cook until bright green. Add the Rest of the peppers and the Brussel
sprouts/cabbage, the tomatos, basil and salt and pepper.

  Toss very well so the tomatos have a chance to cook. Add the grouper
and cover for about 5 min. The liquid from the fish mixes with the
tomatos for a kind of sauce.  Add the parsley and cover until the fish
is cooked all the way through.  Take off heat and mix with the cheese.
Some people may like more than 1/2 c of cheese so keep it handy.

  Serve over Cappelini.  If you are entertaining you can garnish with fresh
parsley and serve with a caesar salad, garlic bread and a nice chablis.

  The vegetables can vary. I've used mushrooms, spinach, cauliflower
  etc.  Grouper works well with this because it has a lot of flavor.
  I've used fresh tuna and halibut but prefer grouper.

   Enjoy!

    Doris