Moroccan-Jewish Fish Filets With Red Peppers

Course : Fish
Serves: 4
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1/4 cup vegetable oil or olive oil
2 medium red bell peppers stemmed -- seeded diced
20 cloves garlic -- minced
6 tablespoons minced cilantro
1 1/2 pounds sea bass or halibut filets
1 teaspoon salt and pepper -- to taste
1 teaspoon paprika
2 cups water

Preparation / Directions:

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 sauté pan large enough to hold fish in a single layer. Add the peppers and sauté 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. From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

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