Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         Anaheim chiles -- or
   4      large         bell peppers
   1      pound         rockfish or lingcod filet
   1      tablespoon    minced garlic
     1/2  teaspoon      salt
   1      tablespoon    lemon juice
     1/2  teaspoon      ground coriander seed
                        freshly ground pepper to -- taste
   3      tablespoons   every day olive oil
     1/2  cup           loosely packed basil leaves
   2      ounces        orzo -- rosmarino or other
                        dry pasta
   3                    garlic cloves -- sliced
   1 1/2  cups          seeded -- coarsely chopped
   2      tablespoons   extra-virgin olive oil
                        roast -- peel and seed the

Preparation:

Rinse the fish, pat dry and cut into pieces to fit comfortably inside each pepper. Combine minced garlic and salt in a medium bowl and mash to a paste with the back of a spoon. Add the lemon juice, coriander, pepper and 1 tablespoon olive oil and stir to combine. Bruise 3 or 4 of the basil leaves and add them to the marinade. Add the fish pieces, toss gently to coat evenly, and marinate for 1 to 2 hours. Cook the pasta until just done, drain, and rinse with cold water. Warm the peppers (loosely covered to prevent drying) and serving plates in a low oven. Heat 2 skillets over medium-high heat, 1 for the fish (nonstick if possible) and 1 for the sauce. Remove the fish from its marinade and add it to the dry skillet. Add the remaining 2 tablespoons olive oil to the other skillet, add the sliced garlic and cook until it begins to color. Immediately add the tomatoes and pasta and toss to coat evenly. Add the basil leaves, remove from the heat, and season to taste. Spread the contents evenly on the plates and lay the peppers on top. As the fish pieces are done, tuck them inside the peppers. Drizzle or brush the tops of the peppers with the extra-virgin oil and serve.