Boisterous Brussel Sprrouts

Angelhair Pasta with Grouper
& Brussel Sprouts

Brussel Sprouts With Balsamic Vinegar

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
broccoli florets
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
Angelhair pasta


  1. 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.
  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 and cover for about 5 min.
  3. Add 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 1/2 cup of cheese so keep it handy.
  5. Serve over Cappelini.
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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

  1. Trim off the stems and remove any limp leaves from the Brussel Sprouts.
  2. Blanch the sprouts in boiling water to cover for 5 minutes, drain
  3. Heat a large frying pan and add the olive oil, garlic and onion, sauté a few minutes until the onion just becomes tender.
  4. Add the blanched drained Brussel Sprouts.
  5. Saute a few minutes until the Brussel Sprouts are cooked to your liking.
  6. Add the vinegar and toss so that all the sprouts are coated with the vinegar.
  7. Add the butter, parmesan cheese, salt & pepper to taste and toss well.

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