• Grouper filet (or other firm
  • Fish) cut int
  • 15 ml Olive oil
  • 2 Cloves minced garlic
  • 1 Onion sliced thin
  • 2 Italian frying peppers
  • (poblano?) diced
  • 1 Sweet red or yellow pepper
  • (for color opti
  • Broccoli florets
  • 6 Or 7 brussel sprouts sliced
  • -fine br or
  • 1/2 c Grated cabbage
  • 1 lg Or 2 sm diced tomatos
  • Salt and black pepper to
  • Taste
  • 1 1/2 tb Dried basil (ran out of
  • Fresh)
  • 1 tb Parsley
  • 1/2 c Fresh grated parmeasan (sp?)
  • Or romano che
  • Cappelini (angelhair pasta)


1. In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let it
cook until bright green.

2. Add the rest of the peppers and the brussel sprouts/cabbage, the
tomatoes, basil and salt and pepper. Toss very well so the tomatoes have a
chance to cook. Add the grouper andcover for about 5 min.

3. The liquid from the fish mixes with the tomatos for a kind of sauce.
the parsley and cover until the fish is cooked all the way through.

4. Take off heat and mix with the cheese. Some people may like more than
cup of cheese so keep it handy.

5. Serve over Cappelini.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Angel Hair Pasta and Grouper