Boisterous Brussel Sprrouts
Angelhair Pasta with Grouper & Brussel Sprouts
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
6 brussel sprouts sliced fine
1/2 cup grated cabbage
1 lg or 2 sm diced tomatos
salt and black pepper to taste
1 1/2 Tbls dried basil (ran out of fresh)
1 Tbl parsley
1/2 cup fresh grated parmesan
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- In a skillet, sauteé 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.
- 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 and cover for about 5 min.
- Add the parsley and cover until the fish is cooked all the way through.
- Take off heat and mix with the cheese. Some people may like more than 1/2 cup of cheese so keep it handy.
- Serve over Cappelini.
Brussel Sprouts With Balsamic Vinegar
1 1/2 Pounds Fresh Brussel Sprouts
2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled And Sliced
1 Medium Yellow Onion -- Peeled,sliced thin
1/4 Cup Balsamic Vinegar
2 Tablespoons Butter
Salt and pepper to taste
- Trim off the stems and remove any limp leaves from the Brussel Sprouts.
- Blanch the sprouts in boiling water to cover for 5 minutes, drain
- Heat a large frying pan and add the olive oil, garlic and onion, sauté a few minutes until the onion just becomes tender.
- Add the blanched drained Brussel Sprouts.
- Saute a few minutes until the Brussel Sprouts are cooked to your liking.
- Add the vinegar and toss so that all the sprouts are coated with the vinegar.
- Add the butter, parmesan cheese, salt & pepper to taste and toss well.
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