Fish stuffed peppers with orzo
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Fish stuffed peppers with orzo
  Fish    Peppers    Greek    Seafood  
Last updated 6/12/2012 1:01:19 AM. Recipe ID 24614. Report a problem with this recipe.
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      Title: Fish stuffed peppers with orzo
 Categories: Greek, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      8 lg Chiles, or
      8    Long, slender sweet
           -peppers, or
      4 lg Bell peppers
      1 lb Rockfish or lingcod filet
      1 tb Minced garlic
    1/2 ts Salt
      1 tb Lemon juice
    1/2 ts Ground coriander seed
           Freshly ground pepper to
           -taste
      3 tb Every day olive oil
    1/2 c  Loosely packed basil leaves
      2 oz Orzo, rosmarino or other
           -rice-sized dry pasta
      3    Garlic cloves, sliced
  1 1/2 c  Seeded, coarsely chopped
           -tomato
      2 tb Extra-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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Recipe ID 24614 (Apr 03, 2005)

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