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Moroccan-Jewish Fish Filets With Red Peppers



4 Servings
1 stephen ceideburg
1/4 c vegetable oil (or olive oil)
2 red bell peppers stemmed
-seeded di,ced
20 garlic cloves,minced
6 T cilantro,Minced
1 1/2 lb sea bass (or halibut filets)
1 salt and pepper,to taste
1 t paprika
2 c water


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 saute pan large enough to hold fish in a single layer. Add the peppers and saute 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.













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