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Stuffed Fish in


Greek Stuffed Fish in Orzo Pasta


12 large Fresh chilies
or12 long Slender sweet peppers
2 tbsp. Fresh garlic, minced
2 tbsp. Fresh lemon juice
2 lbs. Ling cod fillets or rock cod fish fillets
1 tsp. Ground coriander seed
1 tsp. Sea salt
1/2 tbsp. Freshly ground pepper to taste
4 tbsp. Virgin olive oil
1 cup Fresh basil leaves
2 1/2 oz. Orzo, rosmarino or any kind of rice-sized dry pasta
4 cloves Fresh garlic, sliced
2 cups Fresh tomatoes, seeded and coarsely chopped
3 tbsp. Extra-virgin olive oil
1 whole Roasted pepper, peeled and seeded

Rinse the fish, pat dry in paper towel 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 1/2 tablespoon olive oil and stir to mix.

Bruise 6of the basil leaves and add them to the marinade.

Add the fish pieces, toss gently to coat evenly the marinade sauce, let it stand for 2 hours or longer.

In a large saucepan, in medium heat, cook the pasta until done, drain in a colander and rinse with running cold water.

Warm the peppers cover loosely to avoid getting dry in a serving plates in low heat in the oven

Heat 2 good size skillets over medium-high heat, for the fish use non stick and one for cooking the sauce.

Remove the fish from its marinade and add the juices to the dry skillet.

Add the remaining olive oil to the other skillet, add the sliced garlic and cook until it begins to get brown.

Add the tomatoes and pasta straight away, toss and 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.

When the fish pieces are cook and done, insert them inside the the peppers.

Sprinkle or brush the tops of the peppers with the extra-virgin oil.

Serve immediately.

Serve 6 people.




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Last modified: May 26, 2003