Title: Fish Stuffed Peppers with Orzo
Categories: Greek, Seafood
Yield: 4 servings
8 lg Chiles, or
8 Long, slender sweet
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
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
2 tb Extra-virgin olive oil
Roast, peel and seed the
Rinse the fish, pat dry and cut into pieces to fit
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
Warm the peppers (loosely covered to prevent drying)
plates in a low oven.
Heat 2 skillets over medium-high heat, 1 for the fish
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
the sliced garlic and cook until it begins to color.
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
Drizzle or brush the tops of the peppers with the
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.