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Title: Fish Stuffed Peppers with Orzo
Categories: Greek Seafood Ceideburg
Yield: 4 Servings

8lgChiles, or
8 Long, slender sweet peppers, or
4lgBell peppers
1lbRockfish or lingcod filet
1tbMinced garlic
1/2tsSalt
1tbLemon juice
1/2tsGround coriander seed
  Freshly ground pepper to taste
3tbEvery day olive oil
1/2cLoosely packed basil leaves
2ozOrzo, rosmarino or other rice-sized dry pasta
3 Garlic cloves, sliced
1 1/2cSeeded, coarsely chopped tomato
2tbExtra-virgin olive oil
  Roast, peel and seed the peppers

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 the peppers. Drizzle or brush the tops of the peppers with the extra-virgin oil and serve.

Serves 4.

PER SERVING. 320 calories, 21 g protein, 21 g carbohy-drate, 17 g fat (2 g saturated), 32 mg cholesterol, 199 mg sodium, 3 g fiber.

San Francisco Chronicle, 7/15/92.

Posted by Stephen Ceideberg; October 31 1992.

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