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| Peshkado Ahilado kon Salsa Colorado
Fish with Red Pepper Sauce Instead of a red sauce with tomatoes and lemon, this Turkish recipe from "La table juive" uses roasted red peppers and paprika, a nod to its Spanish origin. The original recipe called for "Arab parsley", a colloquial term for fresh coriander. To accent the smokiness of the roasted peppers, you may want to use the imported Spanish paprika, called "pimenton de La Vera", available at some speciality stores. 2 lb firm white fish fillets such as sea bass, cod, flounder, snapper or halibut Kosher or sea salt and freshly ground, black pepper 3 red bell peppers, roasted, pealed, seeded and chopped 6 cloves garlic, minced � to ? cup water 1 tbsp sweet paprika 1 tsp ground cumin (optional) ? cup chopped fresh coriander Olive oil Place the fish fillets on a plate, sprinkle with salt and pepper, cover and refrigerate for 30 minutes. In a food processor or mortar. Combine the peppers, garlic, and � cup water and process or mash to make a spoonable sauce, adding more water as needed. You should have about 1 � cups pepper puree. Season to taste with salt, pepper, paprika and cumin, if you like it. Stir in the coriander. Place the fish in a single layer in a large saut? pan and pour the pepper sauce over them. Drizzle with olive oil. Place the pan over lower heat, cover, and cook gently until the fillets test done with the point of a knife inserted into the thickest part, 10 to 15 minutes, depending upon the thickness of the fish. Transfer the fillets and sauce to a platter and serve at once. Serves 6 Source: Joyce Goldstein, "Sephardic Flavors" Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |