Moroccan-Jewish Fish Fillets With Red Peppers Recipe

Moroccan-Jewish Fish Fillets With Red Peppers Recipe

Ingredients:

1/4 c of vegetable oil (or olive oil)
2 pcs of bell pepper (red); seeded, stemmed, and diced
20 pcs cloves of garlic; chopped finely
6 Tbsps of cilantro (fresh); chopped finely
1-1/2 lbs of Sea bass (or Halibut fillets)
Salt & Pepper (to taste)
2 c of water
1 tsp of paprika

Instructions:

Heat oil on a large saucepan above moderate heat then add peppers; saute for two mins. Add cilantro then garlic; cook above gentle heat, at about a min, while stirring constantly. Add sea bass then sprinkle paprika, salt, and pepper.

Add in water then let it simmer, covered, basting frequently. Cook above very gentle heat till tender or about eight mins. Transfer the sea bass, with a (slotted) spoon, and place on a platter or deep dish.

Boil juices till reduced into half cup, stirring frequently. Adjust the seasonings and pour above the sea bass. Serve.

>> Moroccan-Jewish Fish Filets With Red Peppers Recipe